Pan Seared Cajun Red Snapper With Cajun Butter Sauce is a mouth-watering and delicious recipe that is quick and ready in 15-20 minutes. Juicy red snapper fillet, pan-seared and basted with Cajun butter sauce, is perfect for your taste buds.
If you've been visiting my blog or YouTube channel, you'll know of my love for fish and my numerous fish recipes. This recipe can be used for any type of fish, including whole fish. I enjoy making this with my pan-seared fish steaks or lamb chops on days when I'm tired but still want to enjoy something delicious.
Snapper is a firm fish that can be quickly cooked without shredding. It can be boiled, fried, roasted, seared, or sautéed. Pair this with authentic jambalaya for a true Louisiana-style seafood feast
Why Choose This Recipe?
- Red snapper is a versatile fish that provides a good source of lean protein, vitamins, minerals, and omega-3 fatty acids. It is known for its mild flavor and tender texture, making it an excellent choice for various dishes.
- This recipe is quick and easy to prepare. It offers a flavorful and juicy option with a sauce that pairs well with various sides.
- Additionally, the ingredients are easy to find, making this recipe convenient and enjoyable.
Ingredients Used
- Red snapper fillets: If frozen, thaw in the refrigerator or at room temperature. This recipe is also perfect for whole fish, but the cooking time and the number of ingredients may differ.
- Cajun seasoning: Store-bought Cajun seasoning is my go-to every time. I also used it for my seafood boil in a bag recipe, and it was an absolute hit! Feel free to make yours at home. NOTE: Some Cajun seasonings are salty. Taste to determine if you will be using salt or not.
- Olive oil: Olive oil is best for cooking at high heat and has lower smoking points, making it perfect for searing.
- Butter: For the best flavour.
- Parsley gives the dish a good flavour and perfect presentation. You can also use thyme, cilantro, or rosemary.
- Lemon juice: Enhances the flavour and adds the gravy taste.
- Broth: To deglaze the pan and for the sauce.
Recipe Variations
- Creole and sazon are also suitable substitutions for seasonings.
- This recipe is good with any fish fillet.
- For a kick of heat, add sriracha or any hot sauce to the basting sauce. You can also sprinkle some chili flakes.
- The broth can be substituted with white wine.
Where and How to Buy Red Snapper
Red snapper can be bought whole or in fillets. I love whole fish because of the bones to chew on. But if you want something quick, boneless and easy to cook, go for the fillets. Fillets take a short time to cook.
If you can't find the fillets, ask your fishmonger to fillet the whole fish for you. You can often find fresh or frozen red snapper at seafood stores, grocery stores, and Asian markets.
Storage
It is best when served immediately, but any leftovers can be stored in an airtight container in the fridge for 3 days or in the freezer for 3 months.
Thaw overnight in the refrigerator and microwave till well heated.
Check Out These Other Fish recipe.
Pan Seared Cajun Red Snapper With Cajun Butter Sauce
Equipment
- Skillet or pan
Ingredients
To Season The Fish
- 2 Red snapper fillets
- 2 tablespoon Olive oil
- 1 tablespoon Cajun Seasoning
- Salt to taste
For the Sauce
- ½ cup Butter unsalted
- ½ cup Broth
- 2 tablespoon Olive oil
- 1 tablespoon Cajun seasoning
- 1 tablespoon Lemon juice
- 3 Garlic cloves minced or chopped
- 2 tablespoon Parsley finely chopped
Instructions
- Pat dry the fish with a paper towel.
- Apply olive oil generously on both sides of the fish.
- Sprinkle the cajun seasoning and the salt on both sides of the fish and massage gently.
- In a hot pan or skillet on medium heat, add the olive oil and pan-sear the fish until cooked for 2-4 minutes on each side, depending on the thickness.
- When fully cooked, remove the fish and set aside.
- In the same skillet, melt the butter and sauté the garlic for about 30 seconds.
- Add the cajun seasoning, lemon juice, broth and parsley. Stir till combined for about 30 seconds.
- Bring in the pan-seared fish and baste it with the sauce.
- Serve hot with your preferred side.
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Janet says
Made with sea bass - fish store didn’t have snapper - was delicious with the bass