Pan-Seared Red Snapper
User Reviews
5
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Prep Time
2 mins
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Cook Time
10 mins
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Total Time
12 mins
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Servings
2 people
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Calories
306 kcal
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Course
Main Course
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Cuisine
French
Pan-Seared Red Snapper
Description
This recipe uses two snapper fillets seasoned with salt and pepper and lightly coated in flour, which aids browning and a gentle crust. The fillets are cooked in a medium-hot pan with olive oil and butter, first cooking one side without moving until the fish releases easily, then flipping and cooking through. The remaining butter is spooned over the fish as it finishes, enhancing richness. Once cooked, the fish is kept warm while the pan sauce is prepared by reducing the heat and adding fresh lemon juice, capers, and aromatic herbs including rosemary, chives, and oregano. These ingredients add brightness and an herbal lift to the buttery pan sauce.
The dish is characterized by a golden, crisp exterior with an opaque and tender interior. The pan sauce ties the flavors together with tartness and herbaceous notes that complement the mild snapper. This simple preparation allows the natural flavors of the fish to shine with a subtle crispy texture and fresh finishing touches.
Flour can be omitted if desired, though the crust will be less pronounced but still tasty. Careful attention to heat and timing ensures the fish cooks evenly without drying out. This makes an elegant yet approachable main course suitable for a weeknight or more formal meal.
Ingredients
- 8 ounces red snapper Or swap other varieties of snapper (such as yellow, 2 fillets
- 1 tablespoon flour Use gluten-free AP flour if needed. See recipe notes "recipe variations."
- salt pinch
- black pepper pinch
- 1 tablespoon olive oil
- 2 tablespoon butter divided
- 1 lemon juiced
- 1 tablespoon capers
- rosemary small handful, fresh herbs
- chives
- oregano
Instructions
- Pat snapper fillets dry. Dust with flour, and shake off any excess. Sprinkle them on both sides with salt and pepper.Prepare a heavy pan with the olive oil and 1 Tablespoon butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.
- Place the fillets in the pan and cook about 4 minutes. Don't touch the fillets until they're ready to flip.Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.After flipping, divide the remaining 1 Tablespoon butter over both fillets.
- Cook fish another 3-4 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.
- Reduce heat to medium. Add the lemon juice and capers, and stir with a wooden spoon. Add half the herbs and stir again. Serve fish hot with pan sauce and remaining herbs.
Notes
- The flour coating is optional; omitting it results in a less crispy but still flavorful fish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 8g | 3% |
| Protein | 24g | 48% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 293mg | 12% |
| Potassium | 557mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 488IU | 10% |
| Vitamin C | 31mg | 34% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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