Red Snapper Blackened

My dad went fishing out of Port Isabel, TX and caught red snapper.  They didn't care for red snapper so we scored!  Having never cooked red snapper at home, I had to find a recipe and decided on The Chew's Mario Batali's recipe [http://abc.go.com/shows/the-chew/recipes/blackened-red-snapper-mario-batali] which we adored.  Yum.  Perhaps a little less cayenne pepper if we had to critique it.  And I should have only made half a recipe.  WAY too much for 2 people.

Blackened Red Snapper

• 4 fillets Red Snapper Fillets (6 to 8 ounces each)
• 2 tablespoons Unsalted Butter
• 2 tablespoons Olive Oil
• 1 Lemon (halved)

Cajun Seasoning Mix:

• 1 teaspoon Paprika
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Cayenne Pepper  - - - I'd use half next time
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Oregano
• 1 tablespoon Kosher Salt

directions

• In a medium bowl add the paprika, onion powder, garlic powder, cayenne, black pepper, thyme, oregano and mix to combine.
• Coat fillets generously with seasoning mix.
• Heat a large cast iron skillet over medium-high heat, and add 1 tablespoon butter and 1 tablespoon oil. Once butter has foamed, add snapper fillets (as many as fit comfortably,) skin side down, and cook until nearly opaque, about 5 minutes. Flip and cook another minute, then transfer to a platter.
• Wipe skillet clean and repeat with remaining fish.
• Squeeze lemon over the fish to serve 

I served with butter angel hair pasta (forgot to put the parmasean cheese in it but was delicious without it) and steamed broccoli.  Delicious dinner with lots of leftovers.