Cajun Blackened Vermilion Snapper

Fall brings a cold front into Charleston, but that doesn't mean it's time to stop hitting the waterways - it means it's time to fish! Vermilion Snapper and other numerous fall fish are enjoying reeflike bottoms in water ranging in depths from 80-350 feet. Once you catch one of these Snappers, we're got a new recipe for you to start cooking! Blackened fish with bold spices is one of our favorite ways to enjoy seafood! On today's Reel Good Recipe, we're making Cajun Blackened Vermilion Snapper.

INGREDIENTS:

For Seasoning Mixture:

- 1/2 tsp black pepper

- 1 tsp kosher salt

- 1 tsp paprika

- 1/4 tsp cayenne pepper

- 1/2 tsp dried oregano

- 1/2 tsp dried thyme

- 1/4 tsp onion powder

- 1/4 tsp garlic powder

For Fish:

- 2 vermilion snapper filets

- 2 tbsp avocado oil

- 1 lemon, cut into wedges

- fresh parsley

INSTRUCTIONS:

For Seasoning Mixture:

1. In a small bowl, combine all of the seasoning mixture ingredients and stir until it is well combined.

For Fish:

1. Generously coat the flesh side of the fish with the seasoning mixture

2. Heat 2 tablespoons of the avocado oil in a large, non-stick skillet over medium heat.

3. When the avocado oil is shimmering, swirl the pan so that the oil evenly coats the bottom of the skillet.

4. When the skillet is hot, place the fish filets flesh side down and cook until a blackened crust has formed. This should take about 6 minutes so the fish is cooked all the way through.

5. Flip the fish onto the skin side and press down with the back of a spatula to flatten the filet so it is flush with the skillet. Continue to cook until the fish is cooked through - should take about 3 more minutes.

6. Transfer the cooked fish onto a plate and serve with a lemon wedge and garnish with fresh parsley.

6. Serve immediately and ENJOY!

          - Serve with dirty cajun rice or roasted okra

Adapted from The Defined Dish