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.
- ~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
- 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.