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.
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 good source of lean protein, vitamins, minerals and omega-3 fatty acids.
- Red snapper supports heart, brain, skin and eye health.
- Very quick and easy to make.
- Super flavorful and juicy with the perfect sauce for any side.
- Easy to find ingredients.
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.
- 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. 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.
- 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.
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.
Pan Seared Cajun Red Snapper With Cajun Butter SaucePrint Pin Rate
- Skillet or pan
To Season The Fish
- 2 Red snapper fillets
- 2 tbsp Olive oil
- 1 tbsp Cajun Seasoning
- Salt to taste
For the Sauce
- ½ cup Butter unsalted
- ½ cup Broth
- 2 tbsp Olive oil
- 1 tbsp Cajun seasoning
- 1 tbsp Lemon juice
- 3 Garlic cloves minced or chopped
- 2 tbsp Parsley finely chopped
- 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.