Cajun Blackened Snapper Fillets

Zesty Creole

4   Red Snapper fillets
4 tsp 20 ml   Paprika
1 tsp 5 ml   Cayenne Powder
1 tsp 5 ml   Chili Powder
1 tsp 5 ml   Black Pepper
1 tsp 5 ml   Oregano
3 tbsp 45 ml   Vegetable Oil
1. Mix spices together in a shallow dish (shallow enough so that the fish can be dipped in the spice).

2. Heat oil in a cast iron skillet over medium-high heat.

3. Dip the snapper fillets in water and gently pat dry-but not too dry, the wetness will allow the spices to cling. Once slightly dry, dip the snapper fillets into the spice mixture, turning to coat fully.

4. The oil in the skillet should be very hot (a droplet of water will sizzle if dropped in). Once the oil is hot enough, place the snapper in the skillet. Cook on each side for approximately 2-3 minutes per side, depending of course on the thickness of the fish, and the heat of the pan.

5. Serve classically with steamed greens and some warm spuds, or classed up with risotto. Cut the lemon into quarters, and spritz over the snapper before serving.