Blackened Red Snapper

43 faves | 2 recommends
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Whole Living


Amazing recipe, tasted delicious. I recommend squeezing some lemon juice on top to freshen it up.
Thida Soe   •  15 Jun   •  Report
This was very tasty but I wasn't able to get it blackened like in the photo before it was cooked. I'm assuming it was because my fillets didn't have the skin on. Or did I have the temperature too low? Thoughts?
Phillip Bensaid   •  16 Jul   •  Report
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2 teaspoons paprika

1 teaspoon dried Mexican oregano, or Italian oregano

1 teaspoon dried thyme

1/2 teaspoon ground cayenne pepper

1 teaspoon sugar

2 teaspoons coarse salt

1 teaspoon freshly ground black pepper

Six 4-ounce red-snapper fillets, with skin

2 teaspoons extra-virgin olive oil

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