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Cajan Blackened Snapper |
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Cajan Blackened Snapper - print recipe
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| Yield: |
| 4 |
| Ingredients: |
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1 kg
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snapper fillets |
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80 gm
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butter |
| SEASONING MIX |
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60 ml
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paprika, sweet |
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3 tsp
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onion powder |
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3 tsp
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garlic powder |
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1 tsp
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cayenne pepper |
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1 1/2 tsp
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black pepper, ground |
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1/2 tsp
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thyme powder |
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1/2 tsp
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oregano powder |
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| Method: |
This dish generates a lot of smoke so turn your fans on or open a window.
Heat a large heavy cast iron frying pan on the stove until it is extremely hot. (about 5 minutes).
Combine all the spices in a bowl and mix well.
Coat each snapper fillet in the seasoning mix to coat, patting to ensure it sticks.
Cut the butter into 1 cm cubes and toss into the red hot pan (it should begin to smoke immediately). Swirl around the pan, then add the coated snapper, skin side down.
Allow to cook about 2-3 minutes on each side until seasoning on fish has turned black and fish is cooked through. Dont worry about the smoke that results.
Serve immediately.
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