For us up north, red snapper is an expensive fish to get your hands on, at least fresh. If you’ve never had snapper before, I think it’s pretty similar to mahi-mahi, and if you’ve never had either of those, it somewhat resembles chicken. You can also use my creole sauce with the red snapper — it’s super tasty.
(Experiment 9) Cajun red snapper
Ingredients
- ~5-600g red snapper makes 4 portions
- 1/2 tsp cayenne pepper
- 1 tsp paprika
- 1 clove of garlic minced
- 1 tsp salt
- 1 tsp pepper
- 1 tsp fresh thyme
- oil
Instructions
- Take your fish and cut it into portions, then oil each side of it.
- Mix all your spice together and rub it on the flesh side of the fish.
- Heat your pan at medium-high. When hot add a little bit of oil then dump the fish flesh side into the hot pan, let it cook for about 3 minutes.
- Carefully flip the fish for another 3 minutes and serve. Note that the skin will likely stick to your pan, that’s fine, I use a thin spatula and just scrape the flesh leaving the skin in the pan. Don’t overcook and again, only flip once, don’t play with the fish.