Blackened Red Snapper
- 4 Snapper fillets
- 1 tbsp Butter
- 1 tbsp Paprika
- 1 tbsp Chilli powder
- 1 tbsp Black pepper
- .5 tbsp Sea salt
- 1 tsp Onion powder
- 1 tsp Garlic Powder
- .5 tsp dried thyme
- 2 tbsp Avocado oil
- 1 Lemon, juiced
Mix all the spices together and then stir in avocado oil and lemon juice to make a paste.
In a shallow vessel, coat both sides of the fish in the marinade and place in fridge for at least an hour
Heat butter in a non-stick pan over med-high heat.
Add snapper fillets to pan with all the marinade.
Cook about 4 minutes per side, depending on the thickness.
Serve immediately, along side a generous portion of vegetables. In this case we had pre-roasted cauliflower, asparagus, carrots and zucchini in turmeric, olive oil and lemon juice.