Blackened Red Snapper Fillets Recipe | Yummly

Blackened Red Snapper Fillets

MARTHA STEWART(7)
Annette K.: "Delicious! Have made this one many times." Read More
9Ingredients
80Minutes
70Calories
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Ingredients

US|METRIC
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper (freshly)
  • 10 ounces red snapper fillets (with skin)
  • 2 teaspoons extra-virgin olive oil
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    NutritionView More

    70Calories
    Sodium18% DV420mg
    Fat3% DV2g
    Protein20% DV10g
    Carbs0% DV1g
    Fiber0% DV0g
    Calories70Calories from Fat20
    % DAILY VALUE
    Total Fat2g3%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol15mg5%
    Sodium420mg18%
    Potassium220mg6%
    Protein10g20%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate1g0%
    Dietary Fiber0g0%
    Sugars<1g2%
    Vitamin A10%
    Vitamin C4%
    Calcium2%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(7)

    Annette K. 2 months ago
    Delicious! Have made this one many times.
    Cherise 2 years ago
    My family loved it!!! Used blackened seasoning from store.... it was great
    Tash 2 years ago
    great! will make again
    Yummly 2 years ago
    I used skinless snapper , personally I found the oregano and thyme over powering. I will try it again but with only 1 tsp of Italian seasoning or herb de Provence.
    Michele 3 years ago
    Quick & easy. We used red snapper and it turned out delicious. I'll try this same seasoning on salmon and halibut.
    Sara Miller 4 years ago
    This is a great basic way to blacken meat, and doing this made the snapper amazing. I didn't have the cayenne pepper, but my aunt sent me some ground chipotle pepper from down south, and that worked awesome.
    Charles E. 5 years ago
    I did make a few changes no salt and used Cavenders seasoning no sugar . Use peppercorns parsley and it was fabulous

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