This delicious recipe for Blackened Baked Snapper with Key Lime Butter is so good and only takes 20 minutes to pull together. This is the fastest way to make a blackened fish dinner with an easy sauce that you are going to love!
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What is Snapper? Snapper is a thin white fish native to the Florida Keys, prized for its delicate flavor and firm texture. Often caught in the warm, clear waters of the south, it is a staple in local restaurants and used in many traditional fish dishes.
Snapper come in different body styles, but they all have strong mouths with sharp teeth. When out of the water, they snap their jaws shut repeatedly to defend themselves.
Source: Coastal Angler Magazine
This yellowtail fish is seasoned with Homemade Blackened Seasoning.
A Cajun spice blend, blackened seasoning is a little spicy and tastes great. If you're making your own, use more or less cayenne pepper to control the heat.
Blackening fish or meat with a mix of herbs and spices is a great way to add flavor. Cooking it in a hot cast-iron skillet makes the dish even tastier. You'll want to use this method all the time!
You can find pre-mixed Paul Prudhomme's Blackened Redfish Magic at the fish market or grocery store. It should be available at your local fish market. (It's in all
the Florida Keys fish markets and grocery stores.)
What You Need
- Skinless snapper fillets (or other thin white fish fillets)
- Blackened seasoning or Old Bay seasoning
- Olive oil
- Butter
- Garlic
- Fresh parsley or basil
- Key limes, limes, or lemons
- Salt and black pepper
See the recipe card for the full recipe.
How to Bake Blackened Snapper
Snapper is quick-cooking fish so everything should be made (the sauce, sides, etc.) before cooking the fish.
- Preheat the oven to 400°F, with the rack in the center of the oven. Line a rimmed baking sheet with parchment paper.
- Rinse the fish and pat it dry with paper towels.
- Place the fish on the pan and season both sides with a little salt and pepper.
- Lightly brush the fish with olive oil and then season with a teaspoon or so of blackened seasoning.
- Roast the snapper for 6 to 8 minutes, depending on the thickness of the fish. There is no need to flip it.
- While the fish is cooking, heat the butter, key lime juice, basil or parsley, garlic, salt, and pepper in a small saucepan over low heat.
- Once the fish turns golden brown and flakes easily with a fork, remove the pan from the oven.
- Plate the fish and spoon the melted herb butter over each piece.
- Serve hot, garnished with sliced key limes or lemon slices.
Your fish will be cooked to an internal temperature of 140°F.
What To Serve With Blackened Fish
Pair blackened fish with lemon asparagus rice, garlic Parmesan green beans, or a fresh salad. Mango pico de gallo, peach mango salsa, roasted potatoes, and other roasted vegetables also make great sides.
How To Reheat Fish
I try to make big dinners every day so I have leftovers the next day and yellowtail is one of my favorites.
I like to reheat last night's dinner in a 10-inch skillet over moderate heat. It takes 5 minutes.
Microwaving is convenient, but remember to take the food out of its plastic container. Otherwise, you might end up eating plastic. Yikes!
Buying Fish in The Keys
If you're visiting the Keys, yellowtail is available at all the fish markets. Make sure it is moist and has no smell before buying.
If you're adventurous, you might be able to buy a few fresh fish at one of the marinas.
The guys are on the docks in the afternoon, filleting the fish they just caught.
Mangrove snapper, mango snapper, hogfish, and tripletail are available sometimes. They all taste good. Make sure to touch and sniff before buying; the fish needs to be fresh. Ask for today's catch.
Remember, the fresher the fish is, the better!
For thicker fish like grouper and swordfish, bake or roast the fish until it flakes easily, about 10 minutes per inch.
Takeaway
Oven-Baked Snapper is a quick and delicious recipe that's ready in just 20 minutes. Coated in homemade blackened seasoning and a rich buttery sauce, this dish packs an explosion of incredible flavors.
The blackened snapper offers a perfect blend of spices, while the key lime butter sauce adds an extra touch of brightness. It's one of the best ways to cook snapper-quick, easy, and ideal for midweek meals. Make extra and pack it for lunch!
If you love blackened seafood, make sure to check out our full post of our Best Blackened Fish Recipes!
FAQ
Yes, you can! You can use yellowtail snapper in this recipe, but other snappers like red, mango, or vermillion work too. You can also use white fish like grouper or mahi.
Bake snapper for about 10 minutes, or until the fish easily flakes with a fork. Cooking times will vary based on the thickness of the fillets
Absolutely! The cayenne pepper brings the seasoning its heat. You can control the spiciness of the blackened seasoning according to your taste preferences.
Visit the Fish House at 102401 Overseas Hwy, Key Largo, FL 33037. The fish is fresh and always great!
Blackened Baked Snapper
Ingredients
- 12 oz skinless and boneless snapper fillets
- 2 teaspoons blackened seasoning (see below for recipe) or Old Bay, or jarred Italian seasoning
- 1 tablespoon olive oil
- lemon wedges or key lime slices for garnish
FOR THE SAUCE
- 4 tablespoons unsalted butter
- 1 minced garlic clove
- ¼ cup fresh parsley, finely chopped, or slivered basil leaves
- 2 tablespoons juice from 2 or 3 key limes (sub lemon or lime juice)
- Salt and black pepper
Instructions
- Preheat the oven to 400°F, with the rack in the center of the oven. Line a rimmed baking sheet with parchment paper.
- Rinse the fish and pat it dry with paper towels.
- Place the fish on the pan and season both sides with a little salt and pepper.
- Lightly brush the fish with olive oil and then season with a teaspoon or so of blackened seasoning.
- Bake the snapper for 6 to 8 minutes, depending on the thickness of the fish. There is no need to flip it.
- While the fish is cooking, heat the butter, key lime juice, basil or parsley, garlic, salt, and pepper in a small saucepan over low heat.
- Once the fish turns golden brown and flakes easily with a fork, remove the pan from the oven.
- Plate the fish and spoon the melted herb butter over each piece.
- Serve hot, garnished with sliced key limes or lemon slices.
Notes
- 2 teaspoons sweet paprika
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper (use more if you want it spicy)
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
Jon Segal says
We loved this ❤️