Blackened Red Snapper

Of course I had to buy fresh fish while I’m staying at Moss Landing Harbor as you really can’t get any fresher than this. They say you can even buy fish right off the boats on the dock but I think that must be at another time of year because it’s January now and I don’t see a lot of activity in the harbor. But Phil’s Fish Market is just a short walk from the KOA and they have everything you could want already filleted.

Mix your dry rub first. Traditional “blackened” rub has black pepper and thyme but I can’t use black pepper and I didn’t have thyme so here is my innovation. I accidentally spilled too much cayenne when I was mixing but it actually came out really good. Just the right amount of heat.

Dry rub:

  • 2 tsp paprika
  • 1/2 tsp garlic salt
  • 1 tsp oregano
  • 1 tsp cayenne
  • 1 tsp basil
  • 1 tsp parsley
  • 1 tsp marjoram
  • 1/2 tsp smoky paprika

Cut snapper fillet in half, rinse and pat dry. Generously coat both sides with the spice mix.

Heat 3 T oil in a hot skillet. I used Persian Lime Extra Virgin Olive Oil.

Place coated fillets in the hot oil and cook on both sides until pink is gone and fish is flakey but not rubbery. Takes about 3-5 minutes on each side.

Serve.

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