Ingredients
2 teaspoons paprika
1 teaspoon dried Mexican oregano, or Italian oregano
1 teaspoon dried thyme
1/2 teaspoon ground cayenne pepper
1 teaspoon sugar
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
Six 4-ounce red-snapper fillets, with skin
2 teaspoons extra-virgin olive oil
Preparation
In a small bowl, combine the paprika,oregano, thyme, cayenne, sugar, 1 teaspoonsalt, and black pepper. Set spicemixture aside.
Place the fillets on a clean, dry work surface, skin side up, and cut 3 to 4 shallow slits across skin to keep it from curling up while cooking. Turn fillets over, and sprinkle the top of each fillet with a heaping teaspoon of the reserved spice mixture; pat gently with hands to make spice mixture stick. Cover, and place in the refrigerator for 1 hour.
Heat 1 teaspoon oil in a heavy skillet.When hot, but not smoking, add half thefillets, seasoned side down. Cook untilwell browned, about 2 minutes. Flip; cookuntil fish is cooked through, 2 to 3 minutesmore. Carefully wipe skillet with apaper towel. Repeat with remaining oiland fillets; serve.
