Jump to Recipe This pan seared red snapper has a wonderfully crispy skin and is drizzled with a delicious lemon butter sauce! It is incredibly flavorful and juicy! Plus, you’ll be ready to enjoy this gourmet meal in less than 15 minutes! Easy Pan Seared Red Snapper Recipe This pan seared red snapper recipe is inspired by Gordon Ramsay’s version! I chose to use fillets with skin so that they can be delightfully crispy! The lemon butter sauce is ready in less than a minute and adds a wonderful finishing touch! This recipe will become one of your new favorites! This pan seared red snapper is a seafood dinner everyone will love!
Jump to:Easy Pan Seared Red Snapper Recipe 🥘 Pan Seared Red Snapper Ingredients 🔪 How To Make Pan Seared Red Snapper 💭 Angela’s Tips & Recipe Notes ❓ What Does Red Snapper Taste Like? ❓ Should I Leave The Skin On Red Snapper? ❓ Is Red Snapper Healthy? 🐟 Best Fish Recipes To Make 📋 Recipe
🥘 Pan Seared Red Snapper Ingredients This recipe calls for red snapper that still has the skin on. However, if you have skinless fillets, you can still use them!
Olive Oil - 1 tablespoon of extra virgin olive oil (EVOO).Red Snapper - 12 ounces of red snapper fillets (2, 6-ounce fillets).Salt & Pepper - ¼ teaspoon of both salt & pepper, adjusted to suit your tastes.Lemon Juice - 2 tablespoons of lemon juice for the sauce.Butter - 2 tablespoons of butter that has been cut into 1 tablespoon pats.Parsley (optional) - 1 tablespoon of chopped parsley for garnish, if desired. Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips! 🔪 How To Make Pan Seared Red Snapper This recipe is incredibly easy and quick to make! The only thing you’re going to need is a skillet for searing your fish! You’ll be able to serve 2 people with this recipe, so use more fillets for a larger crowd!
Preheat skilled and prepare fish. In a large skillet, add 1 tablespoon of extra virgin olive oil and place it over medium-high heat. Pat your 12 ounces of red snapper fillets dry with a paper towel and season them with ¼ teaspoon of both salt and pepper.Sear the red snapper. Place the fillets into the hot skillet with the skin side down (*see note). Sear for 5 minutes before carefully flipping the fish over and cooking for an additional 2-3 minutes (*see note). Remove the cooked fish and place it on a warm plate.Make the lemon butter sauce. In the same skillet, add the 2 tablespoons of both lemon juice and butter. Whisk until the butter is fully melted.Serve. Drizzle the snapper with the lemon sauce and sprinkle with the chopped parsley, if desired. Serve immediately. Serve your pan seared red snapper with some tasty sauteed green beans and Instant Pot mashed potatoes! You’ll have a complete and healthy dinner. Enjoy! 💭 Angela’s Tips & Recipe Notes One large lemon yields approximately 2 tablespoons of lemon juice.It is important that the oil in your pan is fully heated before adding your fish. The fillets should immediately sizzle when you place them into the pan (this helps to ensure a crispy skin!)You’ll know your fish is done when it is opaque and flakes easily with a fork.To store: Place any leftovers into a sealed container in the fridge for up to 4 days.To reheat: Place your fillets onto a wire rack that has been set into a rimmed baking sheet and cover it with foil. Bake it in a 275°F (140°C) oven until heated thoroughly. ❓ What Does Red Snapper Taste Like? Red snapper is a delicious fish that has a mild, slightly sweet flavor with a hint of nuttiness. It is a lean fish with a firm texture. Plus, it really doesn’t have a fishy flavor at all! ❓ Should I Leave The Skin On Red Snapper? Red snapper has such tasty skin that I love to leave it on! It cooks up nice and crisp and has a slight resemblance to a potato chip. Of course, it is completely up to you, but I do recommend trying the skin! ❓ Is Red Snapper Healthy? It is! Like many fish, the red snapper is a great source of protein. It is rich in fatty Omega-3s, selenium, and magnesium!
🐟 Best Fish Recipes To Make Butter Poached Monkfish - Monkfish is a true delicacy that tastes incredibly similar to lobster!Grilled Jamaican Jerk Red Snapper - This red snapper recipe has a zesty Jamaican twist!Grilled Mahi Mahi - This incredibly popular fish has a firm texture that makes it perfect for the grill!Oven Fried Catfish - If you’re looking for a southern-style dish, check out this fried catfish!Air Fryer Salmon - This delicious salmon is so easy to prepare since it is cooked in the air fryer!Salmon With Dill Sauce - This salmon dish is the perfect dinner for any special occasion!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
📋 Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 2 reviews
Pan Seared Red Snapper
This pan seared red snapper has a wonderfully crispy skin and is drizzled with a delicious lemon butter sauce! It is incredibly flavorful and juicy! Plus, you’ll be ready to enjoy this gourmet meal in less than 15 minutes!
Author | Angela
Servings: 2 servings Calories: 336kcal Prep 2 minutes Cooking 10 minutes Total Time 12 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 1 tablespoon olive oil (extra virgin)▢ 12 oz red snapper fillets (2, 6-ounce filets)▢ ¼ teaspoon each, salt & pepper (to taste)▢ 2 tablespoon lemon juice▢ 2 tablespoon butter (cut into 1 tablespoon pats)▢ 1 tablespoon parsley (optional, chopped)
InstructionsIn a large skillet, add the extra virgin olive oil and place it over medium-high heat. Pat your red snapper fillets dry with a paper towel and season them with salt and pepper. 1 tablespoon olive oil, 12 oz red snapper fillets, ¼ teaspoon each, salt & pepperPlace the fillets into the hot skillet with the skin side down (*see note). Sear for 5 minutes before carefully flipping the fish over and cooking for an additional 2-3 minutes (*see note). Remove the cooked fish and place it on a warm plate. In the same skillet, add the lemon juice and butter. Whisk until the butter is fully melted.2 tablespoon lemon juice, 2 tablespoon butterDrizzle the snapper with the lemon sauce and sprinkle with the chopped parsley, if desired. Serve immediately.1 tablespoon parsley Equipment You May NeedSkilletSilicone WhiskMeasuring Spoons Notes One large lemon yields approximately 2 tablespoons of lemon juice. It is important that the oil in your pan is fully heated before adding your fish. The fillets should immediately sizzle when you place them into the pan (this helps to ensure a crispy skin!) You’ll know your fish is done when it is opaque and flakes easily with a fork. To store: Place any leftovers into a sealed container in the fridge for up to 4 days. To reheat: Place your fillets onto a wire rack that has been set into a rimmed baking sheet and cover it with foil. Bake it in a 275°F (140°C) oven until heated thoroughly.
NutritionCalories: 336kcal (17%) | Carbohydrates: 1g | Protein: 35g (70%) | Fat: 21g (32%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 93mg (31%) | Sodium: 491mg (21%) | Potassium: 739mg (21%) | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 700IU (14%) | Vitamin C: 11mg (13%) | Calcium: 62mg (6%) | Iron: 0.5mg (3%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! best pan seared red snapper, crispy, crispy skin, fillets, finished in oven, fish, how long to pan fry red snapper, how to cook red snapper, lemon butter, pan seared, pan seared red snapper, pan seared red snapper ingredients, red snapper, red snapper fillet with skin recipes, red snapper recipes, seafood, simple pan seared red snapper recipe, with skin Course Dinner Recipes, Main Course, SeafoodCuisine AmericanAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
This pan seared red snapper has a wonderfully crispy skin and is drizzled with a delicious lemon butter sauce! It is incredibly flavorful and juicy! Plus, you’ll be ready to enjoy this gourmet meal in less than 15 minutes!
Easy Pan Seared Red Snapper Recipe
This pan seared red snapper recipe is inspired by Gordon Ramsay’s version! I chose to use fillets with skin so that they can be delightfully crispy!
The lemon butter sauce is ready in less than a minute and adds a wonderful finishing touch! This recipe will become one of your new favorites!
🥘 Pan Seared Red Snapper Ingredients
This recipe calls for red snapper that still has the skin on. However, if you have skinless fillets, you can still use them!
- Olive Oil - 1 tablespoon of extra virgin olive oil (EVOO).Red Snapper - 12 ounces of red snapper fillets (2, 6-ounce fillets).Salt & Pepper - ¼ teaspoon of both salt & pepper, adjusted to suit your tastes.Lemon Juice - 2 tablespoons of lemon juice for the sauce.Butter - 2 tablespoons of butter that has been cut into 1 tablespoon pats.Parsley (optional) - 1 tablespoon of chopped parsley for garnish, if desired.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Pan Seared Red Snapper
This recipe is incredibly easy and quick to make! The only thing you’re going to need is a skillet for searing your fish!
You’ll be able to serve 2 people with this recipe, so use more fillets for a larger crowd!
- Preheat skilled and prepare fish. In a large skillet, add 1 tablespoon of extra virgin olive oil and place it over medium-high heat. Pat your 12 ounces of red snapper fillets dry with a paper towel and season them with ¼ teaspoon of both salt and pepper.Sear the red snapper. Place the fillets into the hot skillet with the skin side down (*see note). Sear for 5 minutes before carefully flipping the fish over and cooking for an additional 2-3 minutes (*see note). Remove the cooked fish and place it on a warm plate.Make the lemon butter sauce. In the same skillet, add the 2 tablespoons of both lemon juice and butter. Whisk until the butter is fully melted.Serve. Drizzle the snapper with the lemon sauce and sprinkle with the chopped parsley, if desired. Serve immediately.
Serve your pan seared red snapper with some tasty sauteed green beans and Instant Pot mashed potatoes! You’ll have a complete and healthy dinner. Enjoy!
💭 Angela’s Tips & Recipe Notes
- One large lemon yields approximately 2 tablespoons of lemon juice.It is important that the oil in your pan is fully heated before adding your fish. The fillets should immediately sizzle when you place them into the pan (this helps to ensure a crispy skin!)You’ll know your fish is done when it is opaque and flakes easily with a fork.To store: Place any leftovers into a sealed container in the fridge for up to 4 days.To reheat: Place your fillets onto a wire rack that has been set into a rimmed baking sheet and cover it with foil. Bake it in a 275°F (140°C) oven until heated thoroughly.
❓ What Does Red Snapper Taste Like?
Red snapper is a delicious fish that has a mild, slightly sweet flavor with a hint of nuttiness. It is a lean fish with a firm texture. Plus, it really doesn’t have a fishy flavor at all!
❓ Should I Leave The Skin On Red Snapper?
Red snapper has such tasty skin that I love to leave it on! It cooks up nice and crisp and has a slight resemblance to a potato chip. Of course, it is completely up to you, but I do recommend trying the skin!
❓ Is Red Snapper Healthy?
It is! Like many fish, the red snapper is a great source of protein. It is rich in fatty Omega-3s, selenium, and magnesium!
🐟 Best Fish Recipes To Make
- Butter Poached Monkfish - Monkfish is a true delicacy that tastes incredibly similar to lobster!Grilled Jamaican Jerk Red Snapper - This red snapper recipe has a zesty Jamaican twist!Grilled Mahi Mahi - This incredibly popular fish has a firm texture that makes it perfect for the grill!Oven Fried Catfish - If you’re looking for a southern-style dish, check out this fried catfish!Air Fryer Salmon - This delicious salmon is so easy to prepare since it is cooked in the air fryer!Salmon With Dill Sauce - This salmon dish is the perfect dinner for any special occasion!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
📋 Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 2 reviews
Pan Seared Red Snapper
This pan seared red snapper has a wonderfully crispy skin and is drizzled with a delicious lemon butter sauce! It is incredibly flavorful and juicy! Plus, you’ll be ready to enjoy this gourmet meal in less than 15 minutes!
Author | Angela
Servings: 2 servings Calories: 336kcal Prep 2 minutes Cooking 10 minutes Total Time 12 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 1 tablespoon olive oil (extra virgin)▢ 12 oz red snapper fillets (2, 6-ounce filets)▢ ¼ teaspoon each, salt & pepper (to taste)▢ 2 tablespoon lemon juice▢ 2 tablespoon butter (cut into 1 tablespoon pats)▢ 1 tablespoon parsley (optional, chopped)
InstructionsIn a large skillet, add the extra virgin olive oil and place it over medium-high heat. Pat your red snapper fillets dry with a paper towel and season them with salt and pepper. 1 tablespoon olive oil, 12 oz red snapper fillets, ¼ teaspoon each, salt & pepperPlace the fillets into the hot skillet with the skin side down (*see note). Sear for 5 minutes before carefully flipping the fish over and cooking for an additional 2-3 minutes (*see note). Remove the cooked fish and place it on a warm plate. In the same skillet, add the lemon juice and butter. Whisk until the butter is fully melted.2 tablespoon lemon juice, 2 tablespoon butterDrizzle the snapper with the lemon sauce and sprinkle with the chopped parsley, if desired. Serve immediately.1 tablespoon parsley Equipment You May NeedSkilletSilicone WhiskMeasuring Spoons Notes One large lemon yields approximately 2 tablespoons of lemon juice. It is important that the oil in your pan is fully heated before adding your fish. The fillets should immediately sizzle when you place them into the pan (this helps to ensure a crispy skin!) You’ll know your fish is done when it is opaque and flakes easily with a fork. To store: Place any leftovers into a sealed container in the fridge for up to 4 days. To reheat: Place your fillets onto a wire rack that has been set into a rimmed baking sheet and cover it with foil. Bake it in a 275°F (140°C) oven until heated thoroughly.
NutritionCalories: 336kcal (17%) | Carbohydrates: 1g | Protein: 35g (70%) | Fat: 21g (32%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 93mg (31%) | Sodium: 491mg (21%) | Potassium: 739mg (21%) | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 700IU (14%) | Vitamin C: 11mg (13%) | Calcium: 62mg (6%) | Iron: 0.5mg (3%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! best pan seared red snapper, crispy, crispy skin, fillets, finished in oven, fish, how long to pan fry red snapper, how to cook red snapper, lemon butter, pan seared, pan seared red snapper, pan seared red snapper ingredients, red snapper, red snapper fillet with skin recipes, red snapper recipes, seafood, simple pan seared red snapper recipe, with skin Course Dinner Recipes, Main Course, SeafoodCuisine American
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Love This Recipe?Click On A Star To Rate It!
5 from 2 reviews
Pan Seared Red Snapper
Author | Angela
Servings: 2 servings
Calories: 336kcal
Prep 2 minutes
Cooking 10 minutes
Total Time 12 minutes
Ingredients US CustomaryMetric1x2x3x▢ 1 tablespoon olive oil (extra virgin)▢ 12 oz red snapper fillets (2, 6-ounce filets)▢ ¼ teaspoon each, salt & pepper (to taste)▢ 2 tablespoon lemon juice▢ 2 tablespoon butter (cut into 1 tablespoon pats)▢ 1 tablespoon parsley (optional, chopped)
InstructionsIn a large skillet, add the extra virgin olive oil and place it over medium-high heat. Pat your red snapper fillets dry with a paper towel and season them with salt and pepper. 1 tablespoon olive oil, 12 oz red snapper fillets, ¼ teaspoon each, salt & pepperPlace the fillets into the hot skillet with the skin side down (*see note). Sear for 5 minutes before carefully flipping the fish over and cooking for an additional 2-3 minutes (*see note). Remove the cooked fish and place it on a warm plate. In the same skillet, add the lemon juice and butter. Whisk until the butter is fully melted.2 tablespoon lemon juice, 2 tablespoon butterDrizzle the snapper with the lemon sauce and sprinkle with the chopped parsley, if desired. Serve immediately.1 tablespoon parsley
Equipment You May NeedSkilletSilicone WhiskMeasuring Spoons
Notes One large lemon yields approximately 2 tablespoons of lemon juice. It is important that the oil in your pan is fully heated before adding your fish. The fillets should immediately sizzle when you place them into the pan (this helps to ensure a crispy skin!) You’ll know your fish is done when it is opaque and flakes easily with a fork. To store: Place any leftovers into a sealed container in the fridge for up to 4 days. To reheat: Place your fillets onto a wire rack that has been set into a rimmed baking sheet and cover it with foil. Bake it in a 275°F (140°C) oven until heated thoroughly.
Nutrition
Calories: 336kcal (17%) | Carbohydrates: 1g | Protein: 35g (70%) | Fat: 21g (32%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 93mg (31%) | Sodium: 491mg (21%) | Potassium: 739mg (21%) | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 700IU (14%) | Vitamin C: 11mg (13%) | Calcium: 62mg (6%) | Iron: 0.5mg (3%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Dinner Recipes, Main Course, SeafoodCuisine American
US CustomaryMetric
