pan seared snapper recipe

Written ByJenny Smyth Posted on
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The Best pan seared snapper recipe

I’m so excited to share this pan seared snapper recipe with you all. I’ve been making it for years, and it’s always a hit with my family. The dish is incredibly versatile – it’s perfect for a weeknight dinner or a special occasion.

I love that it’s relatively quick to prepare and cook, but still feels like a fancy restaurant meal when it’s done right. Plus, the flavors are just amazing – the combination of lemon, garlic, and herbs is just magic. And the best part?

It’s actually really good for you too – snapper is a lean fish that’s packed with protein and omega-3s. My kids love helping me in the kitchen, and this recipe is one of their favorites – they’re always eager to lend a hand with mixing up the marinade or flipping the fish in the pan. It’s also super easy to customize to your tastes – want more heat?

Add some red pepper flakes! Want a bit of sweetness? Try adding some honey to the marinade.

The possibilities are endless, and I love that about this recipe. So go ahead, give it a try – I promise you won’t be disappointed!

Pan Seared Snapper

4.8 from 993 votes

A simple yet elegant dish featuring snapper fillets with a golden, crispy skin and tender, flaky flesh. The fish is seasoned with salt and pepper, then seared in a hot skillet until perfectly cooked.

Prep Time10 mins
Cook Time10 mins
Resting Time0 mins
Total Time20 mins
Servings: 2Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Snapper

2 snapper fillets (6 oz each), skin on
1 tablespoon olive oil
Salt and freshly ground black pepper to taste
1 tablespoon unsalted butter
2 sprigs fresh thyme
1 clove garlic, smashed

For Serving

Lemon wedges
Fresh parsley, chopped

👨‍🍳Directions

1Pat the snapper fillets dry with paper towels to remove excess moisture.
2Season both sides generously with salt and pepper, ensuring the skin side is well coated for maximum crispiness.
3Heat olive oil in a large non-stick skillet over medium-high heat until shimmering, about 2 minutes.
4Place the fillets skin side down in the skillet, pressing gently with a spatula for 10 seconds to ensure even contact.
5Cook the fillets without moving them for 4 to 5 minutes, until the skin is deep golden brown and crispy.
6Reduce heat to medium if the oil begins to smoke.
7Flip the fillets carefully using a fish spatula.
8Add butter, thyme sprigs, and smashed garlic to the skillet.
9Cook for 2 to 3 minutes more, basting the fish with the melted butter using a spoon, until the flesh is opaque and flakes easily with a fork, or the internal temperature reaches 130°F.
10Transfer the snapper to serving plates, skin side up.
11Spoon any remaining butter from the pan over the fish, then garnish with fresh parsley and serve immediately with lemon wedges on the side.

🔧Equipment

Large non-stick skillet
Paper towels
Fish spatula
Instant-read thermometer

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 14g💛Saturated Fat: 5g❤️Cholesterol: 65mg🧂Sodium: 480mg🌾Total Carbs: 0g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 36g

📝Notes

For best results, use a non-stick skillet and ensure the fillets are very dry before cooking. Avoid overcrowding the pan; cook in batches if needed. The skin should be crispy and the flesh just cooked through for optimal texture.

Watch Video Of How Pan Seared Snapper Works

This pan seared snapper recipe is always a good idea for any occasion – whether you’re looking for a quick weeknight dinner or a special meal for company. The leftovers reheat beautifully, so don’t be afraid to make extra if you know you’ll have people over soon.

And as an added bonus, snapper is one of those magical foods that seems almost too good to be true – lean protein, omega-3s… what more could you ask for?

Trust me when I say that this recipe has earned its place in our regular rotation – we love making it again and again.

❓ Frequently Asked Questions About Pan Seared Snapper

Q: What type of snapper should I use for this recipe?

You can use either red or gray snapper for this recipe – both will work beautifully. If you can find red snapper, go for it – they have a slightly sweeter flavor that pairs really well with the lemon and herbs.

Q: Can I make this recipe ahead of time?

Yes, you can definitely make the marinade ahead of time and store it in the fridge until you’re ready to cook. Just be sure to let the fish come to room temperature before cooking it – this will help it cook more evenly.

Q: How do I know when the fish is cooked through?

The fish should flake easily with a fork when it’s cooked through. If you’re unsure, just cut into one of the fillets to check – if it’s still raw in the middle, give it a bit more time.

Q: Can I substitute other types of fish for snapper?

Yes, you can definitely use other types of fish for this recipe – just be aware that they may have different cooking times and flavor profiles.

Q: How do I store leftover pan seared snapper?

You can store leftover pan seared snapper in an airtight container in the fridge for up to three days. Just be sure to reheat it until it’s steaming hot before serving.

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