A Blackened Snapper Recipe with Big Flavour

Cajun inspired cuisine.

As the weather turns, many of us might be looking for a lighter main meal. Chef Tommy Shorthouse from Fanny Bay Oyster Bar in Vancouver has developed a home-cook-friendly recipe for blackened snapper, with a blend of seasonings to add depth and a little spice.


Blackened Snapper


Neutral cooking oil

2 large fillets fresh snapper (boned and skin removed)

1 tablespoon Cajun/blackening spice

1 tablespoon unsalted butter



Preheat a pan on medium-high heat with a neutral cooking oil.

As the pan preheats, cover the fillets (on 1 side) with Cajun/ blackening spice.

Carefully place the seasoned side of the snapper in the pan and cook on medium-high heat for 2 minutes, then add the butter.

Carefully flip the snapper over (only once) and cook for an additional 1-2 minutes or until the fish is cooked through.

Remove from the pan with a spatula and serve with preferred side or atop a salad.