Blackened Red Snapper

This blackened red snapper is cooked with a coating of spicy homemade blackened seasoning and served with a flavorful Creole sauce. Serve this with or without the Creole sauce, or use your own sauce.

INGREDIENTS:

* 4 red snapper fillets, about 6 to 8 ounces each
* 3 to 4 tablespoons melted butter
* .
* Blackened Seasoning
* 1 heaping tablespoon paprika
* 2 teaspoons salt
* 1 heaping teaspoon garlic powder
* 1 heaping teaspoon onion powder
* 1/4 to 1/2 teaspoon ground cayenne pepper
* 2 teaspoons black pepper
* 1/2 teaspoon leaf thyme
* 1/2 teaspoon leaf oregano

PREPARATION:

Creole Sauce

Mix the blackened seasoning ingredients well and funnel into a shaker.

Heat a large skillet over medium heat. Brush red snapper fillets all over with butter; sprinkle with blackened seasoning. Place, skin side down, in hot skillet; drizzle a little more butter over each fillet. Cook for about 4 minutes, until blackened; turn fillets carefully and drizzle with another small amount of butter. Cook for another 2 to 3 minutes. Serve with Creole sauce (see link above) or as is, with rice and a green vegetable.

Serves 4.