New This Month

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


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

  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. 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.

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