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(Experiment 9) Cajun red snapper

For us up north, the red snapper is an expensive fish to get your hands on, at least fresh. If you never had snapper before I think it’s pretty similar to mahi-mahi and if you never had those 2, then it somewhat resembles chicken. You can also use my creole sauce along with the red snapper, it’s super tasty.

You need

  • ~5-600g red snapper ( makes 4 portions)
  • 1/2tsp cayenne pepper
  • 1tsp paprika
  • 1 clove of garlic minced
  • 1tsp salt
  • 1tsp pepper
  • 1tsp fresh thyme
  • oil


  1. Take your fish and cut it into portions, then oil each side of it.
  2. Mix all your spice together and rub it on the flesh side of the fish.
  3. 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.
  4. 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.

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