Pan Seared Cajun Red Snapper With Cajun Butter Sauce

Pan Seared Cajun Red Snapper With Cajun Butter Sauce is a mouth-watering and delicious recipe which is quick and ready in 15-20 minutes. Juicy red snapper fillet pan seared and basted with cajun butter sauce is perfect for your tastebuds.

If you have been visiting my blog or YouTube channel, you will know my love for fish and countless fish recipes. This recipe can be used for any fish, even whole fish.

Snapper is a firm fish which is quickly cooked without shredding. It can be boiled, fried, roasted, seared and sauteed. If you enjoy cajun flavors, try our easy authentic Jambalaya recipe.

Check Out This Other Fish Recipes.

• Baked Red Snapper with Garlic and herbs
• Baked Firecracker Salmon
• Mediterranean Baked Fish
• Baked Fish Foil Packs
• 3 ingredients Baked Tilapia

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 a great choice for a variety of dishes. This recipe is quick and easy to prepare, offering a flavorful and juicy option with a sauce that pairs well with various sides. Additionally, the ingredients are easy to find, making this recipe both convenient and enjoyable to prepare.

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, tell your fishmonger to fillet the whole fish for you. You will often find fresh or frozen red snapper at seafood stores, grocery stores and Asian markets.

Ingredients Used

• Red snapper fillets: If frozen, allow them to thaw in the refrigerator or at room temperature. This recipe is also perfect for whole fish, but the cooking time and the amount of the ingredients may differ.
• Cajun seasoning: Store-bought cajun seasoning is my go-to every time. I used it for my seafood boil in a bag recipe too, and it was an absolute hit! Feel free to make yours at home. NOTE: Some cajun seasonings are salty. Taste to know if you will be using salt or not.
• Olive oil: Olive oil is best for cooking at high heat and has lower smoking points. Perfect for searing.
• Butter: For the best flavour.
• Parsley: This 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

• For seasonings, creole and sazon are also suitable substitutions.
• 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 chilli flakes.
• The broth can be substituted with white wine.

Storage

Best when served immediately but any left overs can be stored in an airtight container in the fridge for 3 days and in the freezer for 3 months.

Thaw overnight in the refrigerator and microwave till well heated.