Cajun Style Blacken Snapper

redsnapperfish_topIf you like your fish to have a little heat with a blacken exterior here is your recipe.  You can use this recipe for all types of fish.  The main theme is to cook at high temperature in order to blacken the fish.  Ahuacatlan Avocado Oil has you covered with the high heat properties of the oil.

INGREDIENTS:

4- 6 oz fillets of Red Snapper (or your favorite fish)
2 tablespoons of Paprika
2 teaspoons of Cayenne Pepper
1 1/2 teaspoon of Ground White Pepper
1 tablespoon of Salt
2 teaspoons of Onion Powder
2 teaspoons of Garlic Powder
1 teaspoon of dried Thyme
1 teaspoon of dried Oregano
1 cup of Ahuacatlan Avocado Oil

DIRECTIONS:

1.  In a small bowl mix together all the  dry spices to make the cajun rub.

2.  Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot

3.  Dip fish into Ahuacatlan Avocado Oil, and sprinkle each fillet generously with the cajun rub.  Place the fish fillets in the hot skillet. Pour 1 tablespoon of Ahuacatlan Avocado Oil over each fillet.  Cook until the underside of each fillet turns black, 3 to 5 minutes.  Turn fish over.  Pour another 1 tablespoon of Ahuacatlan Avocado Oil over the fish, and cook for another 2 minutes or until the fish flakes easily with a fork.

Enjoy by itself, in a sandwich or over rice with your favorite vegetables.

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