California Blackened Snapper Recipe
Ingredients
1 can (16 ounces) California cling peach halves in juice or extra light syrup, undrained
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon ground red pepper
1/2 teaspoon dried thyme leaves, crushed
1/2 teaspoon dried oregano leaves, crushed
6 red snapper fillets
2 tablespoons margarine, softened
Directions
Drain peaches, reserving liquid in shallow dish; set aside.
Combine paprika, onion powder, garlic powder, white, black and red peppers, thyme and oregano in small bowl; mix well.
Dip fish in peach liquid.
Sprinkle both sides with paprika mixture.
Heat 10-inch skillet over high heat 5 minutes.
Carefully add half the fish.
Cut margarine into pieces; add half to skillet.
Cook 1 1/2 to 2 minutes on each side or until fish flakes easily with fork.
Repeat with remaining fish.
Fan peach halves over fish.
Combine paprika, onion powder, garlic powder, white, black and red peppers, thyme and oregano in small bowl; mix well.
Dip fish in peach liquid.
Sprinkle both sides with paprika mixture.
Heat 10-inch skillet over high heat 5 minutes.
Carefully add half the fish.
Cut margarine into pieces; add half to skillet.
Cook 1 1/2 to 2 minutes on each side or until fish flakes easily with fork.
Repeat with remaining fish.
Fan peach halves over fish.
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