Blackened Red Snapper
A spice rub with paprika, oregano, thyme, and pepper coats these fillets for a major flavor boost.
- Servings: 6
Photography: John Blais
Source: Martha Stewart Living, June 2000
- 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
In a small bowl, combine the paprika, oregano, thyme, cayenne, sugar, 1 teaspoon salt, and black pepper. Set spice mixture aside.
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.
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.