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Dine In: Blackened Red Snapper

Blackened Red SnapperToday is Good Friday, the day Christians around the world celebrate as the day Christ died on the cross to save us from our sins.

I grew up in the Roman Catholic Church and attended a parochial school through the eighth grade. Good Friday meant going to the Stations of the Cross in the morning and sitting in reflective silence on Good Friday afternoon, during the time it was said Jesus was hanging on the cross.

Have you ever tried to keep five kids quiet and still for three hours? Yeah, me either.

I recall a lot of muffled giggling into couch cushions when we were supposed to be thinking about being saved from our sins.

We never ate meat on Fridays during Lent and especially not on Good Friday, so here’s a recipe for blackened red snapper that both respects tradition and gives you a meal to look forward to.

Blackened Red Snapper
Serves 6

3 tsp paprika
1 tsp dried oregano
1 tsp dried thyme
3/4 tsp cayenne pepper
1 tsp sugar
2 tsp salt
1/2 tsp freshly ground black pepper
6 (6 oz) red snapper fillets, with skin
4 Tbs olive oil

In a small bowl, combine all ingredients except fish and oil and set aside.

Place fillets on a plate, skin side up, and score a few times with a sharp knife across skin to keep fish from curling up while cooking. Turn fillets over and sprinkle with a heaping teaspoon of spice mixture, patting gently. Cover and chill for 1 hour.

Heat 2 tablespoons oil in a heavy skillet. When hot, but not smoking, add half of the fillets, seasoned side down. Cook until well browned, about 2 minutes. Flip, cook 2 to 3 minutes more, or until cooked through. Transfer fillets to a plate, wipe skillet with a paper towel, and repeat with remaining oil and fillets.

Nutritional Information: Calories per Serving: 241, Calories from Fat: 101, Fat: 11 g, Cholesterol: 0 mg, Sodium: 776 mg, Carbohydrates: 2 g, Fiber: 1 g, Sugars: 1 g, Protein: 33 g

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