Pan Seared Red Snapper Fillets
A no-nonsense recipe for cooking perfectly seared red snapper that ensures crispy skin, tender flesh, and a delightful blend of butter, lemon, and herbs.
Ingredients
Main ingredients
- 4 fillets red snapper fillets, skin on, about 6 oz each Can use wild-caught or frozen snapper.
- 1 tbsp Kosher salt Salt ahead for better flavor.
- 1 tbsp freshly ground black pepper
- 1-2 tbsp olive oil or avocado oil Use avocado oil if looking to be healthier.
- 2 tbsp unsalted butter
- 2 cloves garlic, smashed Optional, but enhances flavor.
- 1 each lemon, zested and juiced
- 1 handful fresh herbs (parsley, cilantro, or any available) For garnish and added flavor.
- 1 pinch red pepper flakes For a spicy kick, if desired.
Instructions
Preparation
- Pat the fillets dry, salt them on both sides, and let them sit for 10-15 minutes.
- Heat a heavy skillet over medium-high until it is hot but not smoking. Add oil.
Cooking
- Lay the fillets skin-side down. Press with a spatula for 10 seconds to prevent curling. LEAVE IT.
- Cook skin-side down for 3-5 minutes, depending on thickness, until the edges look opaque halfway up.
- Flip the fillets. Add butter, smashed garlic, and lemon zest. Spoon the melted butter over the fillets for 30-60 seconds.
- Remove fillets from the skillet and let them rest for 2 minutes.
- Squeeze lemon juice over the fillets and sprinkle with fresh herbs. Serve immediately.
Notes
Tip: If the skin is tearing when flipping, your pan wasn’t hot enough or you poked it too often. This recipe can be adapted for gluten-free or dairy-free by making small swaps.