Blackened Yellowtail Snapper with Shrimp Creole over Rice

Blackening Seasoning


1 cup Paprika

6.5 oz Salt

5 tbsp, + 1 tsp. Onion Powder

5 tbsp. + 1 tsp. Garlic Powder

5 tbsp. +1 tsp. Cayenne

4 tbsp. White Pepper

4 tbsp. Black Pepper

2 tbsp. + 2 tsp. Thyme Leaves

2 tbsp. + 2 tsp. Oregano Leaves

Creole Sauce


3 large onions diced

1 celery bunch large diced

3 large green bell peppers diced

6 tbsp. minced garlic

1/2 lb. butter

6 tbsp. tomato paste

1.5 cups white wine

8 cups large diced Roma tomatoes

2 bay leaves

Large bunch of thyme

3 tbsp. Worcestershire sauce

3 tbsp. Crystal hot sauce

6 tbsp. Creole seasoning

2 lemons juiced

Salt, Pepper, Sugar, and Cayenne to taste


Sauteed onions, celery, bell pepper and garlic in butter until tender.

Ad tomato paste and cook for an additional 5 min.

Deglaze with white wine.

Cook for an additional 10-15 min.

Add other remaining ingredients and cook for an additional 30 min.

Taste and adjust seasonings if needed.

Also thickened if needed.

Blackend Yellowtail Snapper

Season both sides of snapper filets generously with blackened seasoning above. Then place the fish fillets in the hot skillet with extra virgin olive oil. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over and cook for 2 minutes, or until fish flakes easily with a fork. Top with shrimp creole and serve over cooked rice.