Red Snapper with Lemon Caper Butter Sauce
User Reviews
5
-
Prep Time
5 mins
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Cook Time
9 mins
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Total Time
14 mins
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Servings
6
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Calories
249 kcal
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Course
Main Course
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Cuisine
American
Red Snapper with Lemon Caper Butter Sauce
Description
This recipe centers on red snapper fillets pan-seared in olive oil and butter to develop a lightly browned exterior. After removing the fish, the same pan is used to sauté garlic briefly, then deglaze with white wine, followed by adding chicken broth, butter, capers, lemon juice, and zest. The sauce simmers to thicken slightly while infusing with the vibrant lemon and salty caper flavors.
The snapper is returned to the pan just long enough to heat through to a safe internal temperature, allowing the sauce to coat the fish evenly. The garlic and parsley provide aromatic notes, while the lemon components give bright acidity that contrast the richness of butter. The method combines straightforward cooking steps with layered flavors.
This dish pairs well with simple sides such as steamed vegetables or rice to soak up extra sauce. Fresh parsley and lemon slices are suggested garnishes to add freshness. The use of fresh fish and fresh ingredients makes this recipe suitable for a refined seafood main course.
If red snapper isn’t available, similar white fish or even seafood like scallops or shrimp can be substituted. White wine adds subtle complexity but can be replaced with more chicken broth if desired.
Ingredients
- 24 ounces red snapper 6 pieces, fresh
- lemon juice and zest of 2
- 4 cloves garlic minced
- 3 tablespoons capers
- ¼ cup chicken broth
- ¼ cup white wine
- ¼ cup butter divided
- 1 tablespoon olive oil
- 1 tablespoon parsley chopped, fresh
- salt to taste
- black pepper to taste
Instructions
- Heat large skillet to medium and add in the olive oil and 1 tablespoon of the butter. Once melted, add in the red snapper, skin side up. Add salt and pepper and sauté for a few minutes on each side.
- Remove the snapper and set aside.
- Add in the garlic and sauté for about 20 seconds, then add in the wine to deglaze the pan. Allow it to reduce slightly, then pour in the chicken broth, remaining butter, capers, lemon juice and zest.
- Simmer for a few minutes, until slightly thickened, then add in the parsley.
- Add the snapper back in just until heated through and reaches an internal temperature of at least 145°F when checked with a thermometer.
- Serve with the sauce over the top, a garnish of parsley and slices of lemon.
Notes
- Substitute red snapper with mahi mahi, cod, salmon, grouper, scallops, or shrimp as preferred.
- Use any dry white wine, such as Pinot Grigio, or replace it with additional chicken broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 2g | 1% |
| Protein | 30g | 60% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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