Recipes: Snapper

I don’t know about you all, but I am a fan of spicy food, especially when it comes to seafood. From catfish to crawfish, if it’s pulled from the water, I definitely like a little kick when I eat it. Today, I have some great snapper recipes for you, courtesy of my aunt, who happens to be a native of Louisiana. I fell in love with these dishes when I first tried them and I know you will, too. Enjoy!


Cajun Snapper

4 snapper fillets

2 tbsp paprika

2 tsp cayenne pepper

1 ½ tsp ground white pepper

2 tsp onion powder

2 tsp garlic powder

1 tsp dried thyme

1 tsp dried oregano

Salt and pepper to taste

1 ½ cups melted butter


1.    In a small bowl, mix paprika, cayenne pepper, white pepper, salt and pepper (if used), onion powder, garlic powder, thyme, and oregano.

2.    Heat a large cast iron skillet over high heat until extremely hot.

3.    Dip fish into melted butter, and sprinkle each fillet with the seasoning mixture.

4.    Place the fish fillets in the skillet and pour a little melted butter over each one.

5.    Cook until the fillet is blackened (3 to 5 minutes) and turn.

6.    Pour butter on the over side and cook for 2 minutes, or until fish flakes easily with a fork.


Red Hot Snapper

4 red snapper fillets

2 tbsp extra virgin olive oil

1 onion, chopped

2 cloves crushed garlic

½ tbsp crushed red pepper flakes

1 can stewed tomatoes

½ cup white wine

Salt and pepper to taste


1.    Heat the olive oil in a large skillet and then add onions, garlic, and red pepper.

2.    Sautee over medium heat until onions are soft.

3.    Add the tomatoes and the wine, then reduce heat to low and simmer. Break up the tomatoes with a spoon as the sauce cooks.

3.    Once sauces starts to thicken, add the snapper fillets. Cover and cook over low heat until the fish flakes with a fork, (15 to 20 minutes).