INGREDIENTS
For the seasoning mixture:
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
1/4 tsp cayenne pepper (optional, for spice)
1 tsp paprika
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp onion powder
For the fish:
2 [8-10 ounce] red snapper fillets
2 tbsp avocado oil
1 lemon, cut into wedges (for serving)
fresh parsley (optional for garnish)
DIRECTIONS
Make the seasoning mixture:
In a small bowl, combine all of the seasoning mixture ingredients and stir until well combined.
Cook the Fish:
Generously coat the flesh side with the seasoning mixture (you will likely have leftover seasoning if only cooking 2 fillets.)
Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. When oil is shimmering swirl the pan so that the oil evenly coats the bottom of the skillet.
When very hot, place fish fillets flesh side down, cook, without touching, until a dark brown (or blackened) crust has formed and the fish is almost cooked through, about 6 minutes.
Flip the fish onto the skin side press down with the back of a spatula to flatten the fillet and the skin is flush with the skillet (it tries to curl). Continue to cook until the fish is cooked through, or completely opaque and flakes easily, about 3 more minutes.
Carefully, using a sturdy spatula, transfer the cooked fish to plates and serve with a wedge of lemon and garnish with fresh parsley (if desired).
