Ingredients
6
6 servings
- •1 teaspoon paprika
- •1 teaspoon ground black pepper
- •1 teaspoon dried thyme
- •1 teaspoon dried basil
- •1 teaspoon garlic powder
- •0.5 teaspoon onion powder
- •0.25 teaspoon dried oregano
- •0.25 teaspoon ground cayenne pepper
- •2 tablespoons butter
- •1 tablespoon olive oil
- •6 (6 ounce) fillets red snapper
- •salt to taste
Instructions
- Mix paprika, black pepper, thyme, basil, garlic powder, onion powder, oregano, and cayenne pepper on a large piece of wax paper.
- In a small saucepan over medium heat, melt butter with oil. Brush both sides of snapper fillets with butter-oil mixture; reserve remaining butter-oil mixture. Coat both sides of fillets with paprika mixture.
- Heat a large cast iron skillet over high heat until a drop of water sizzles on it.
- Drizzle 1/2 of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter-side down in the hot skillet; cook until deeply browned, about 5 minutes. Drizzle remaining butter-oil mixture over fillets and flip over. Cook until fish is browned and flakes easily with a fork, about 5 minutes more. Season with salt.
Nutritional Facts
Per 6 servings
- Calories: 228
- Carbohydrate: 1g
- Fat: 9g
- Fiber: 1g
- Protein: 35g
- Sugar: 0g
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