Servings = 4 | Serving size =4 ounces fish
This recipe can be multiplied by 2, 3, 4.
This healthy recipe can easily be multiplied but you must use a large pan.
This recipe makes great sandwiches as leftovers.
Serve with Jasmine Rice or Dirty Rice or Jasmine Rice - Low Sodium Version or Brown Rice and Maple-Sweetened Collard Greens.
Serving size = 4 ounces fish
Servings = 4
Amount Per Serving
Calories 121 Calories from Fat 15
% Daily Value
Total Fat 2g 3%
Saturated Fat 0.5g 2%
Cholesterol 42mg 14%
Sodium 655mg 27%
Total Carbohydrates 1g 0%
Dietary Fiber 1g 4%
Vitamin A 14% Vitamin C 5%
Calcium 4% Iron 3%
Vitamin K 3 mcg Potassium 514 mg
Magnesium 40 mg
- 2 tsp paprika
- 1 tsp salt
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 tsp fresh ground black pepper
- 1/4 tsp dried thyme leaves
- 1/4 tsp dried oregano leaves
- 4 N/A 4 ounce filets red snapper
- 0 N/A spray olive or grapeseed oil
Cooking time 30mins
Preheat oven to 500°F. Place a large cast iron skillet in the oven.
Combine the paprika, salt, onion powder, garlic powder, cayenne pepper, black pepper, thyme and oregano in a small bowl. Mix together until well blended.
When the pan is hot spray place the fish on a cutting board skin side down. Spray lightly with oil and carefully dust the top of the filets with the spice mixture.
Place the fish in the hot pan skin side up and return the pan to the oven. Cook for about 8 - 10 minutes and serve.