Issue Date: October, 2009
Serves: Serves 6
Pairings:
Courtesy of:

Louisiana Cookin

Ingredients:

• 3 teaspoons paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ¾ teaspoon cayenne pepper
• 1 teaspoon sugar
• 2 teaspoons salt
• ½ teaspoon freshly ground black pepper
• 6 six-ounce red snapper fillets, with skin
• 4 tablespoons olive oil

Instructions:

In a small bowl, combine all ingredients except fish and oil and set aside.

Place fillets on a plate, skin side up, and score a few times with a sharp knife across skin to keep fish from curling up while cooking. Turn fillets over and sprinkle with a heaping teaspoon of spice mixture, patting gently. Cover and chill for 1 hour.

Heat 2 tablespoons oil in a heavy skillet. When hot, but not smoking, add half of the fillets, seasoned side down. Cook until well browned, about 2 minutes. Flip, cook 2-3 minutes more, or until cooked through. Transfer fillets to a plate, wipe skillet with a paper towel, and repeat with remaining oil and fillets.