American · Dinner
New Orleans Blackened Red Snapper
A Louisiana Creole classic, red snapper fillets coated in a bold blackening spice and seared in a cast iron pan until charred and smoky, served with dirty rice and wilted greens.
$$
10 minsPrep
18 minsCook
28 minsTotal
MediumLevel
Nutrition per serving
485Calories
34gProtein
12gFat
58gCarbs
1gSugar
2gFiber
720mgSodium
42mgChol
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Instructions
1
Prep
Mix smoked paprika, cayenne, garlic powder, onion powder, oregano, thyme, black pepper, and salt in a small bowl. Pat snapper fillets dry with kitchen paper. Press blackening spice firmly onto the flesh side of each fillet.
2
Sear
Heat cast iron skillet over high heat until smoking. Add 0.5 tbsp oil and place fillets spice-side down. Cook 3–4 minutes without moving until spice crust is deeply charred. Flip and cook skin-side down 2–3 minutes until skin crisps and fish is just cooked through.
3
Rest
Remove fillets to a warm plate and rest 2 minutes. While resting, heat remaining 0.5 tbsp oil in a separate pan over medium heat, add minced garlic, cook 30 seconds until fragrant.
4
Saute
Add spinach with a pinch of salt to the garlic pan. Stir constantly for 1–2 minutes until just wilted and tender.
5
Plate
Divide cooked rice between two plates, top each with a snapper fillet, arrange wilted spinach alongside, and serve with lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 red snapper fillets
- 360g (12.7 oz) cooked long-grain white rice
- 100g (3.5 oz) fresh baby spinach
- 2 garlic cloves
- 1 tbsp vegetable oil
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp dried oregano
- 0.5 tsp dried thyme
- 0.5 tsp black pepper
- 0.5 tsp salt
- lemon wedges