Cajun Blackened Snapper
In honor of All-Clad’s 50th anniversary, we’re featuring recipes that capture the culinary spirit of the past five decades. The hallmark of the 1980s was Creole-style blackened fish, inspired by Chef Paul Prudhomme’s popular dish served at his New Orleans restaurant K-Paul’s Louisiana Kitchen, which he opened in 1979. After the recipe was published in his 1984 book, Chef Paul Prudhomme’s Louisiana Kitchen, the nation went wild for blackened anything, typically fish, but also chicken and other proteins. Keep in mind that the cayenne pepper injects the heat into the spice rub, so dial the quantity up or down to suit your taste.
Ingredients:
- 1 1/2 tsp. garlic powder
- 1 tsp. smoked paprika
- 3/4 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/2 tsp. onion powder
- 1/4 tsp. cayenne pepper, plus more as desired
- Kosher salt and freshly ground black pepper
- 2 red snapper fillets, each about 8 oz. (250 g)
- 3 Tbs. canola, vegetable or avocado oil
- 1 lemon, cut into wedges
- Fresh flat-leaf parsley leaves for garnish
Directions:
In a small bowl, stir together the garlic powder, paprika, oregano, thyme, onion powder, 1/4 tsp. cayenne, 1 1/2 tsp. salt and 1 tsp. black pepper. Coat the snapper on both sides with the spice mixture, shaking off any excess.
In a large fry pan over medium-high heat, warm the oil until it just starts to smoke. Add the fish and cook, without moving, until a dark crust forms underneath and the fish is almost cooked through, about 5 minutes. Using a spatula, turn the fish over and cook until it is cooked through and starting to flake, about 4 minutes more.
Squeeze the lemon wedges over the snapper, garnish with parsley and serve immediately. Serves 2.
Williams Sonoma Test Kitchen
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