California Blackened Snapper

Course : Fruits
Serves: 6
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16 ounces cling peach halves in juice
1 tablespoon sweet paprika
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
1 1/2 pounds red snapper fillet -- cut into 6 pieces
2 tablespoons margarine -- soft

Preparation / Directions:

Purchase fillets that are approximately 1/4 pound each. Drain peaches, reserving all liquid. Combine paprika with onion powder, garlic powder, white, black and cayenne peppers, thyme and oregano; mix well. Dip fish in peach liquid. Sprinkle both sides with paprika mixture. Heat a clean 10-inch skillet on high for 5 minutes. Carefully add half the fish. Cut margarine in small pieces and add half to skillet. Skillet will smoke as margarine is added. Cook about 1-1/2 to 2 minutes on each side or until fish flakes easily with a fork. Repeat with remaining fish. Fan peach halves over fish to serve.


Nutritional Information:

39 Calories (kcal); 4g Total Fat; (84% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 45mg Sodium

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