No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Blackened Red Snapper

Per serving: 134 calories, 3 g fat, 41 mg cholesterol, 2 g carbs, 446 mg sodium, 23 g protein, 0 g fiber

  • yield: Serves 6
Photography: John Blais

advertisement

advertisement

Ingredients

  • 2 teaspoons paprika
  • 1 teaspoon dried Mexican oregano, or Italian oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cayenne pepper
  • 1 teaspoon sugar
  • 2 teaspoons coarse salt
  • 1 teaspoon freshly ground black pepper
  • Six 4-ounce red-snapper fillets, with skin
  • 2 teaspoons extra-virgin olive oil

Directions

  1. Step 1

    In a small bowl, combine the paprika, oregano, thyme, cayenne, sugar, 1 teaspoon salt, and black pepper. Set spice mixture aside.

  2. Step 2

    Place the fillets on a clean, dry work surface, skin side up, and cut 3 to 4 shallow slits across skin to keep it from curling up while cooking. Turn fillets over, and sprinkle the top of each fillet with a heaping teaspoon of the reserved spice mixture; pat gently with hands to make spice mixture stick. Cover, and place in the refrigerator for 1 hour.

  3. Step 3

    Heat 1 teaspoon oil in a heavy skillet. When hot, but not smoking, add half the fillets, seasoned side down. Cook until well browned, about 2 minutes. Flip; cook until fish is cooked through, 2 to 3 minutes more. Carefully wipe skillet with a paper towel. Repeat with remaining oil and fillets; serve.

Source
Martha Stewart Living, June 2000

Related Topics

advertisement

advertisement