Blackened Snapper

 
Blackened Snapper & Snow Peas

• 2 tsp paprika
  1/4 tsp onion powder
  1/4 tsp garlic powder
  1/8 cayenne pepper
  1/8 tsp ground white pepper
  1/4 tsp ground black pepper
  1 tsp dried thyme
  1 tsp dried oregano
  1 tsp salt
  1 large fillet red snapper about 3/4 to 1 pound
  1/2 stick butter, melted

• 
  Slice snapper fillet in half lengthwise. Pat snapper fillets dry on both sides with a paper towel. Measure spices into a bowl and mix well. Transfer spice mixture onto a flat plate to spread out to dredge the snapper fillets. Melt butter in a dish large enough to accommodate at least one half of the snapper fillet at a time to dip in the butter. Get any side dishes prepared before cooking the snapper. Snapper takes just a short time to blacken and be cooked.

• 

  Get a cast iron frying pan very hot. Before heating the cast iron frying pan, I wiped it with some avocado oil rubbed with a paper towel to coat slightly since unclarified butter tends to burn. While frying pan is heating up, dip fillets in butter and then dredge in spice mixture and set aside to dry out. When frying pan is good and hot, turn down the heat to medium and add fillets skin side up to the pan.

• 

  Pour one tablespoon of butter over each fillet just after putting it into the pan. Cook fillets for 3 to 4 minutes on first side till blackened. Flip fillets over and cook for 2 minutes on opposite side till a fork inserted has the flesh flaking easily. Remove promptly and serve. I poured some of the pan sauce over the fish after plating. I was slightly hesitant in getting the cast iron pan scorching hot, but no matter the snapper was delicious.
  

  Enjoy !