Pan-Fried Blackened Red Snapper Recipe

Red snapper: A mild, flaky white fish that is perfect for blackening. Look for fresh fillets in the seafood section.

Olive oil: Used to coat the fish and help the seasoning adhere, while also adding a rich flavor.

Blackening seasoning: A blend of spices that typically includes paprika, cayenne pepper, garlic powder, and other seasonings. This is crucial for creating the blackened crust.

To achieve a perfect blackened crust on your red snapper, make sure your skillet is properly preheated before adding the fillets. A hot skillet ensures that the seasoning sears quickly, locking in the flavors and creating that signature crispy texture.

• red snapper - Substitute with tilapia: Tilapia has a mild flavor and firm texture similar to red snapper, making it a good alternative for pan-frying.

• red snapper - Substitute with catfish: Catfish has a slightly sweet flavor and firm flesh that holds up well to blackening seasoning and pan-frying.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and neutral flavor, making it suitable for high-heat cooking like pan-frying.

• olive oil - Substitute with canola oil: Canola oil is another oil with a high smoke point and neutral taste, perfect for frying fish.

• blackening seasoning - Substitute with Cajun seasoning: Cajun seasoning has a similar blend of spices and heat, providing a comparable flavor profile for blackening fish.

• blackening seasoning - Substitute with Creole seasoning: Creole seasoning offers a similar spicy and savory flavor, making it a good alternative for blackening fish.

• Allow the red snapper fillets to cool completely before storing. This helps to prevent condensation, which can make the fish soggy.

• Place the cooled fillets in an airtight container. If you have multiple fillets, separate each layer with parchment paper to avoid sticking.

• Store the container in the refrigerator if you plan to consume the fish within 2-3 days. For longer storage, place the container in the freezer.

• For freezing, wrap each fillet tightly in plastic wrap before placing them in a freezer-safe bag. This extra layer of protection helps to prevent freezer burn.

• Label the container or bag with the date so you can keep track of how long the red snapper has been stored.

• When ready to reheat, thaw frozen fillets in the refrigerator overnight. Avoid thawing at room temperature to maintain the quality and safety of the fish.

• Reheat the fillets in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in a skillet over medium heat for a few minutes on each side.

• Serve the reheated red snapper with fresh lemon wedges and your favorite sides, such as steamed vegetables or a mixed greens salad.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover red snapper fillets on a baking sheet lined with parchment paper.
  3. Lightly brush the fillets with a bit of olive oil to keep them moist.
  4. Cover the fillets with aluminum foil to prevent them from drying out.
  5. Bake for about 10-15 minutes, or until the fish is heated through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the leftover red snapper fillets in the skillet.
  4. Cook for about 2-3 minutes on each side, or until the fish is warmed through.

• Microwave Method:

  1. Place the leftover red snapper fillets on a microwave-safe plate.
  2. Cover the plate with a microwave-safe lid or another plate to trap moisture.
  3. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.
  4. If needed, continue microwaving in 30-second intervals until the fish is heated through.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a steamer basket over the pot.
  3. Lay the leftover red snapper fillets in the steamer basket.
  4. Cover the pot and steam for about 5-7 minutes, or until the fish is heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly brush the leftover red snapper fillets with olive oil.
  3. Place the fillets in the air fryer basket.
  4. Air fry for about 3-5 minutes, or until the fish is heated through and has a crispy exterior.

• Skillet: A heavy-bottomed skillet is essential for achieving the perfect blackened crust on the red snapper.

• Tongs: Use tongs to safely flip the fillets without breaking them apart.

• Paper towels: Paper towels are necessary for patting the fillets dry to ensure they sear properly.

• Measuring spoons: Accurate measuring spoons help you measure out the olive oil and blackening seasoning.

• Small bowl: A small bowl is useful for mixing the olive oil and seasoning before applying it to the fish.

• Spatula: A spatula can also be used to carefully lift and turn the fillets in the skillet.

• Serving platter: A serving platter is ideal for presenting the cooked red snapper fillets with your favorite sides.

Prep ingredients in advance: Pat the red snapper fillets dry and rub them with olive oil and blackening seasoning ahead of time. Store them in the fridge until ready to cook.

Use a hot skillet: Preheat your skillet while you prep the fish. This ensures it’s hot enough to create a perfect blackened crust quickly.

Cook in batches: If your skillet isn’t large enough, cook the fillets in batches to avoid overcrowding, which can cause steaming instead of searing.

Serve with simple sides: Pair with quick sides like steamed vegetables or a simple salad to save time.