A little cayenne pepper
adds some kick to pan-seared red snapper.
Spicy
Pan-Seared Snapper
1 tablespoon paprika
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
4 (6-ounce) snapper fillets
1 tablespoon olive oil
1 tablespoon butter
1 small lemon, juiced
2 tablespoons chopped fresh flat-leaf parsley
- In a small bowl, combine
paprika, thyme, salt, pepper and cayenne pepper. Pat mixture
evenly onto fish.
- Heat a large skillet over
medium-high heat. Add oil and butter and when hot, but not smoking,
sauté fish on both sides until crisp and golden, about
8 minutes. Fish should flake easily with a fork. Serve immediately
garnished with lemon juice and parsley.
Makes 4 servings.
