Blackened Red Snapper

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Ingredients

  • 2 red snapper fillets (6-8 oz each)
  • Traeger Blackened Saskatchewan Rub
  • 2 tbsp butter
  • Oil, oil spray, or melted butter
  • 1/2 lemon

Equipment

Directions

  1. Pat the red snapper fillets dry with paper towels.

  2. Brush both sides lightly with oil or melted butter.

  3. Season generously with Traeger Blackened Saskatchewan Rub.

  4. Heat a cast iron skillet over medium-high heat. I like to use an outdoor propane stove to avoid smoking up the house.

  5. Add the butter to the skillet.

  6. Once the butter has melted and coated the skillet, carefully place the fillets in the pan.

  7. Cook for 3-4 minutes per side, depending on thickness, until the fish flakes easily with a fork or reaches 135-140°F.

  8. Remove from the skillet and squeeze fresh lemon juice over the fillets.

  9. Serve immediately and enjoy!

Tips and Information

Red snapper is one of my favorite fish to cook in a cast iron skillet. It has a mild, slightly sweet flavor and a tender, flaky texture that works perfectly with blackening seasoning.

Because red snapper is more delicate than mahi-mahi, try not to flip it more than once and be careful not to overcook it. A hot skillet, plenty of seasoning, and a squeeze of fresh lemon are all you need for an easy restaurant-quality seafood dinner.

Balckened Red Snapper and Caesar Salad is one of my favirite meals. Blackened Mahi Mahi Caesar Salad is excellent too, especially with homemade Caesar Dressing




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