Pan-Seared Red Snapper

Pan-Seared Red Snapper

Background and History:

Pan-seared red snapper is a delightful seafood dish that highlights the mild, sweet flavor of red snapper. The dish has its roots in coastal regions where fresh seafood is abundant. It’s a popular choice in many seafood restaurants, appreciated for its simplicity and flavor.


  • 4 red snapper fillets (6-8 oz each)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 lemon, thinly sliced
  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges for garnish


  • Preparation: Pat dry the red snapper fillets with paper towels and season both sides with salt and pepper.
  • Heat the Pan: In a large, heavy skillet, heat the olive oil over medium-high heat. The pan should be hot but not smoking.
  • Sear the Fillets: Carefully place the red snapper fillets into the pan, skin side down. Let them cook for 3-4 minutes, allowing the skin to become crispy.
  • Flip and Cook: Gently flip the fillets and cook for an additional 2-3 minutes or until the fish is opaque and flakes easily with a fork.
  • Add Flavor: In the last minute of cooking, add the minced garlic and lemon slices to the pan. Stir in the butter and let it melt, creating a flavorful sauce.
  • Garnish and Serve: Sprinkle fresh parsley over the red snapper fillets, garnish with lemon wedges, and serve immediately.

Nutrition Facts:

  • Red snapper is a lean source of protein and provides essential nutrients such as vitamin D and selenium.
  • A 6-ounce serving of red snapper has approximately 200 calories, 40g of protein, and 1g of saturated fat.


  • Red snapper can be replaced with other white fish like sea bass or grouper.
  • Adjust the cooking time based on the thickness of your fish fillets. Thicker fillets may require a bit more time.

Allergy Warning:

  • Ensure that there are no allergies to fish or seafood among the diners.
  • Be cautious with cross-contamination when handling seafood to prevent allergic reactions.
Tarquin Pemberton
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