Combine all 1/4 tsp ground black pepper, 1 tbsp dried basil, 1 tbsp dried parsley, 2 tsp dried thyme, 1 tbsp garlic powder and 1 tsp salt in a bowl and mix well.
Spread the spice mixture onto a flat plateand press 4 red snapper fillets firmly into thespices, coating both sides.
Heat 1 tbsp oil until almost smoking in a large heavy skillet.
Cook the fish about 2 1/2 minutes on eachside for fillets less than 3/4 inches thick. Increase time slightly for thicker fillets.