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California Blackened Snapper

1 16 oz. can cling peach halves in juice
1 tb Sweet paprika
1 ts Onion powder
1 ts Garlic powder
3/4 ts White pepper
3/4 ts Black pepper
1/2 ts Cayenne pepper
1/2 ts Thyme
1/2 ts Oregano
1 1/2 lb Red snapper fillet, cut into 6 pieces
2 tb Margarine, soft

Purchase fillets that are approximately 1/4 pound each. Drain peaches, reserving all liquid. Combine paprika with onion powder, garlic powder, white, black and cayenne peppers, thyme and oregano; mix well. Dip fish in peach liquid. Sprinkle both sides with paprika mixture. Heat a clean 10-inch skillet on high for 5 minutes. Carefully add half the fish. Cut margarine in small pieces and add half to skillet. Skillet will smoke as margarine is added. Cook about 1-1/2 to 2 minutes on each side or until fish flakes easily with a fork. Repeat with remaining fish. Fan peach halves over fish to serve.

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