Cajun Style Blackened Snapper

OK, this is a seriously incredibly amazing recipe. :) Papa told me that this was the best fish he'd ever had.

I was digging through the freezer last week and came across snapper fillets. How on earth am I supposed to cook snapper!?! I went to allrecipes.com and found this delicious, though very spicy, recipe. It was specially requested again this week. I hope that you enjoy it as much as we did.

One side note: 
THIS IS A WARNING 
DO NOT cook this fish in the house, unless you have a very powerful vent!!!  I tried it my first time and there was white smoke billowing up to the ceiling and out the door.  My family (who were all outside at the time) congregated outside the back door with frightened faces.  :)  I removed quickly to the stove top on our grill and had no further problems. :)

I served this meal with a big salad and homemade cream of chicken soup with rice to "cool" the heat of the fish. Enjoy!

Cajun Style Blackened Snapper

Ingredients:

2 tablespoons paprika
2 teaspoons cayenne pepper
1 1/2 teaspoons ground white pepper
1 1/2 teaspoons ground black pepper
1 tablespoon salt
2 teaspoons onion powder
2 teaspoons garlic powder

1 teaspoon dried thyme

1 teaspoon dried oregano

4 (6 ounce) fillets red snapper

1 1/2 cups butter, melted

Directions:

In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.

Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.
Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.

Homemade Cream of Chicken Soup

Ingredients:

1 1/2 cups chicken stock, divide
1 teaspoon finely chopped onion
1 clove garlic, finely chopped
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chopped fresh parsley
1/8 teaspoon lemon pepper
1 pinch ground allspice
1 pinch ground paprika
1 cup milk

3/4 cup all-purpose flour

Directions:

Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes.

Whisk flour into the stock mixture in the pan, alternating with milk until smooth. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.
Enjoy!
I'm grateful for amazing brothers who are so kind to clean up my cooking messes. :)  Special thanks to the dish-washers!  That job doesn't get enough credit. :)