Blackened Red Snapper with Creole 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.