Best 7 Pan Seared Snapper Recipes

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Feast your taste buds on the Pan-Seared Snapper, a culinary masterpiece that harmonizes delicate flavors with a crispy texture. Dive into a symphony of tantalizing recipes that showcase the versatility of this delectable fish. Embrace the simplicity of the Classic Pan-Seared Snapper, where the natural flavors of the fish shine through, or embark on a culinary adventure with the Pan-Seared Snapper with Lemon Caper Sauce, where zesty lemon and tangy capers elevate the dish to new heights. For those seeking a touch of spice, the Pan-Seared Snapper with Salsa Verde bursts with vibrant flavors, while the Pan-Seared Snapper with Brown Butter and Almonds offers a nutty richness that will leave you craving more. And for a healthy twist, the Pan-Seared Snapper with Roasted Vegetables presents a symphony of colors and textures that nourish both body and soul.

Check out the recipes below so you can choose the best recipe for yourself!

PAN SEARED RED SNAPPER



Pan Seared Red Snapper image

This is great for a gourmet taste on a tight schedule. Also, my husband, who isn't a fish fan, requests this recipe! Drizzle sauce over fish, and serve with vegetables.

Provided by OCTOBERK8

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 2

Number Of Ingredients 8

2 (4 ounce) fillets red snapper
1 tablespoon olive oil
1 lemon, juiced
2 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
¼ cup chopped green onions
1 teaspoon ground ginger

Steps:

  • Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
  • Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 16.5 g, Cholesterol 41.4 mg, Fat 8.5 g, Fiber 3 g, Protein 24 g, SaturatedFat 1.3 g, Sodium 138.7 mg, Sugar 9 g

PAN-SEARED RED SNAPPER IN GINGER BROTH



Pan-Seared Red Snapper in Ginger Broth image

Categories     Scotch     Ginger     Sauté     Quick & Easy     Snapper     Curry     Bok Choy     Gourmet

Yield Serves 2

Number Of Ingredients 13

1/2 medium bok choy (about 1/4 pound)
2 teaspoons vegetable oil
2 teaspoons Asian sesame oil
1 carrot, scored lengthwise and sliced thin crosswise
a 1 1/2-inch piece peeled fresh gingerroot, cut into fine julienne strips (about 1/4 cup)
2 tablespoons Scotch
2 cups low-salt chicken broth
1 teaspoon sugar
2 scallions, cut into 2-inch julienne strips
2 small (4 to 5 ounces each) red snapper or other white fish fillets with skin
1/2 teaspoon cornstarch
1/2 teaspoon curry powder
Garnish: fresh coriander sprigs

Steps:

  • Cut leaves from bok choy stalks, keeping leaves and stalks separate. Slice leaves thin and cut stalks diagonally into 1/2-inch-thick slices.
  • In a large heavy saucepan heat 1 teaspoon of each oil together over moderately high heat until hot but not smoking and stir-fry bok choy stalks, carrot, and gingerroot 1 minute.
  • Add Scotch, broth, and sugar and simmer, covered, 5 minutes. Add bok choy leaves and scallions and simmer, covered, 3 to 5 minutes, or until tender. Season broth with salt and pepper and keep warm, uncovered.
  • Pat fish dry and rub cornstarch and curry powder into skin of each fish fillet. Halve each fish fillet on the diagonal.
  • In a 9-inch non-stick skillet heat remaining 2 teaspoons oil together over moderately high heat until hot but not smoking and sauté fish, skin sides down and pressing flat occasionally with a metal spatula, until golden, about 2 minutes. Turn fish and sauté until just cooked through, about 2 minutes more.
  • Divide broth between 2 bowls and top with fish, skin sides up. Garnish each serving with coriander sprigs.

PAN-SEARED RED SNAPPER WITH CITRUS-HERB RELISH



Pan-Seared Red Snapper with Citrus-Herb Relish image

To temper the fish before cooking it simply means allowing it to come to room temperature. If the fish goes into the pan cold, it will steam, rather than sear.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

1 orange, peeled and segmented into supremes
1 pink grapefruit, peeled and segmented into supremes
1 celery stalk, peeled and thinly sliced on the bias
1 tablespoon fresh mint, finely sliced, plus more for garnish
2 teaspoons chives, chopped
Coarse salt and ground white pepper
2 teaspoons safflower or canola oil
2 red snapper fillets, skin-on, about 1 1/2 pounds

Steps:

  • Remove the fish 15 minutes before cooking to "temper." Thoroughly pat dry each fillet on both sides with paper towel. Score the skin lightly with a sharp knife, carefully. Do not pierce the flesh.
  • Cut the orange and grapefruit sections into thirds. Place in a bowl with the celery and toss with the mint and herbs.
  • Heat a 12-inch nonstick skillet over very high heat. Just before searing, season the flesh side of the fish with salt and pepper. Drizzle in the oil and add the fillets, flesh side down to the pan. Sear for 2 minutes. Season the skin with salt and pepper and flip. Cook another 2 minutes. Both sides should be golden brown and slightly crispy. Serve each fillet with a couple tablespoons of citrus relish on top. Garnish with fresh mint.

PAN SEARED SNAPPER RECIPE - (4.6/5)



Pan Seared Snapper Recipe - (4.6/5) image

Provided by garciamoss

Number Of Ingredients 8

Four 8-ounce boneless Japanese red snapper fillets, skin on, cut in half money buys
Kosher salt and ground black pepper
1/4 cup olive oil
2 cups white wine
1/2 cup heavy cream 1 teaspoon saffron threads
3 tablespoons unsalted butter
4 ounces plain potato gnocchi
1 ounce goat cheese

Steps:

  • Preheat oven to 325°F. Season the snapper fillets on both sides with salt and pepper, and score the skin. Heat olive oil in an ovenproof sauté pan over medium-high heat. Place the fish, skin side down, in the pan and sear until crispy. Transfer the pants of the oven and continue to cook for another five minutes. While the fish is cooking, bring a large pot of salted water boiling. Remove pan from the oven, place fish on a platter, and loosely cover with foil to keep warm. Set the pan over medium-high heat, pour in the white wine and bring to a simmer. Simmer, uncovered, for two minutes. Add the cream and Safwan; continue to cook, reducing the sauce until it is big enough to cling to the back of a spoon. Whisk in 2 tablespoons of butter and season to taste. Strain the sauce through a fine mesh sieve into a bowl. Return the strained sauce to pan. Add the gnocchi to the boiling water; boil until they float to the surface of the water. Drain and return to the pan with the remaining tablespoon of butter. Blend in the goat cheese, and adjust the seasoning, if necessary. Serve gnocchi with the fish and sauce Serving Suggestion: serve the snapper to one side of the plate. Place the gnocchi in a small rice bowl, and present the saffron sauce in a shot glass or small dish next to that. If you like, drizzle with balsamic reduction and green oil for style and color.

PAN SEARED SNAPPER IN SAFFRON SAUCE



Pan Seared Snapper in Saffron Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Number Of Ingredients 13

2 (8-ounce) snapper fillets, bones reserved
1/4 cup olive oil
1 fennel bulb, cut in wedges
2 tablespoons shallots
1 teaspoon garlic
1 good pinch saffron
1/4 cup white wine
Lemon juice of one lemon
1/8 cup pernod
1/2 cup fish stock, recipe follows, or water
Salt to taste
Fresh ground black pepper to taste
3 tablespoons butter

Steps:

  • Heat skillet over medium high flame until it's nice and hot. In the meantime with a sharp knife, score the skin side of the snapper and salt and pepper. Add 1/8 of a cup of the olive oil to skillet. Put the snapper meatside down, sear until you've got a golden crust then turn the fillet over and cook 2 minutes more. Take the fillets out of the skillet and set aside while you saute the fennel in the same skillet for 5 minutes. Set the fennel aside and drain any oil from the skillet. Put remaining 1/8 cup olive oil into skillet over medium heat. Add shallots, garlic, saffron, and saute for 1 minute. Deglaze skillet with wine, lemon juice and pernod. When there is almost no liquid left in skillet add fish stock or water. Bring to a simmer and add fennel back to skillet and continue to simmer for 2 more minutes. Put snapper on top of fennel, put skillet in a preheated 425 degree oven for 5 to 6 minutes. Remove from oven and put fennel on a plate and snapper again on top of fennel. Return skillet to high flame and reduce pan juice by half, remove pan from heat and add butter. Swinging pan until dissolved and sauce has thickened, salt and pepper to taste and spoon around fish and fennel.

PAN-SEARED RED SNAPPER



PAN-SEARED RED SNAPPER image

Categories     Fish     Sauté

Yield 4 people

Number Of Ingredients 11

4 red snapper fillets, cut 1/2-inch thick (about 6 ounces each), skin on
3 tablespoons olive oil
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
10 basil leaves, cut into thin strips
1 tablespoon unsalted butter
1 cup dry white wine
1 cup fresh shelled or frozen butter beans
1 tomato, cored and chopped
Kernels from 2 ears fresh corn (about 1 cup)
1 lime, quartered

Steps:

  • 1. Rinse the snapper fillets under cool water and pat dry with paper towels. Place the fillets, skin side down, on your work surface and rub with 1 tablespoon of the olive oil. Season with salt and pepper and press the basil strips into the flesh side of the fillets. 2. Heat the remaining 2 tablespoons olive oil and the butter in a large nonstick skillet over medium-high until the oil starts to sizzle. Place the fillets in the skillet, skin side down, and sauté for about 3 minutes, until the skin side is crisp. Turn and saute the fish about 1 minute longer, until the undersides are light brown. Pour the wine into the skillet, reduce the heat, cover, and simmer for about 1 minute longer, or until it is opaque and tender and flaky when pierced with the tip of a sharp knife. 3. Remove the skin from the fillets and transfer the fillets, skin side down, to a serving platter; cover loosely with foil to keep warm. 4. Add the beans, tomato, and corn to the pan you cooked the fish in and simmer for 3 to 5 minutes, until the beans are crisp-tender. Add the remaining basil and additional salt and pepper to taste and spoon the succotash over and around the red snapper fillets. Serve immediately with the lime wedges.

PAN SEARED RED SNAPPER



Pan Seared Red Snapper image

Lot's of compliments from my husband...(I have never tasted a fish this good)...WOW...am I Glowing or what?

Provided by Monika Rosales

Categories     Fish

Time 25m

Number Of Ingredients 15

4 fillets of red snapper
1 tsp paprika
1 tsp onion powder
1 Tbsp garlic powder
1 tsp oregano
1 tsp salt
1 tsp pepper
1 tsp cayenne pepper
1 lime or lemon
2 Tbsp olive oil
2 Tbsp butter
2 tomatoes...seeded & diced
3 clove garlic cloves...smashed
1 sprig(s) parsley
1 sprig(s) cilantro

Steps:

  • 1. combine all the dry ingredients, to make a dry rub. rub the skin side with the mixture.
  • 2. in a medium-high skillet, place the butter & olive oil, place fish skin side down...4 mins... turn and finish 2 more mins.
  • 3. meanwhile, make the topping smashed garlic, diced tomatoes, juice of lime or lemon, parsley & cilantro, olive oil
  • 4. take fish out and pour topping

Tips:

  • Choose fresh, firm snapper fillets with bright red flesh and no fishy odor.
  • Pat the fillets dry with paper towels before cooking to ensure a crispy sear.
  • Season the fillets generously with salt and pepper, and any other desired seasonings, before searing.
  • Use a heavy-bottomed skillet or griddle over medium-high heat to sear the fillets. This will help to create a nice crust and prevent the fish from sticking.
  • Cook the fillets for 3-4 minutes per side, or until they are opaque throughout and flake easily with a fork.
  • Serve the pan-seared snapper immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Pan-seared snapper is a simple but delicious dish that can be prepared in just a few minutes. This versatile fish can be served with a variety of sides, making it a great option for a weeknight meal or a special occasion.

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