Pan-Seared Red Snapper Fillets Recipe

Name: Pan Seared Red Snapper Fillets Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 Red snapper fillets (or any fish fillets.); 3 tbsp Cooking oil; 1 tsp Seasoning powder (bouillon powder); 1 tbsp Dijon mustard; 1 tsp Mustard powder (Optional); 1 tbsp Honey; 1 tsp Paprika; 1 tsp Chilli Flakes; 1 tsp Garlic Powder; 1 tsp Parsley Flakes; Salt and Pepper to taste; ¼ cup White wine to Deglaze (or broth, water.)

Recipe Highlights

🕒 Quick 15‑minute red snapper recipe.
🔥 Crispy pan-seared fish texture.
🍚 Pairs well with many sides.
🍤 A simple honey mustard glaze enhances the delicate flavor of the red snapper fillets.

I grew up eating fish every week, and pan-seared snapper fillets were one of my favorites because of their thick skin. Trust me, it was way better than deep-frying, but now I've given it a twist with the honey mustard sauce, taking the red snapper recipe to another level. It is not only delicious but also quick to make and very healthy, much like Cajun pan-seared fish and oven-baked Mediterranean fish.

You can use this same recipe for easy whole red snapper but skip the searing step. Instead, if you need to oven-grill or bake it, try this Caribbean grilled red snapper recipe.

Why You'll Love This Recipe?

Quick and Easy: Pan-seared red snapper takes under 20 minutes to prepare.

Crispy Skin, Flaky Inside: Searing on high heat locks in moisture on the pan-seared snapper.

Flavorful and versatile, the honey mustard glaze pairs well with various types of fish, including cod, tilapia, red snapper, and halibut.

Pairs Well with Many Sides: While this is a true red snapper recipe, the same technique works beautifully with tilapia, cod, or grouper.

Recipe Ingredients

Red snapper fillets: I recommend fresh or thawed fillets. Pat dry to remove excess water. Feel free to use any fish fillets of your choice.

Mustard: Dijon or dry mustard adds tons of taste and flavor. I used both in this recipe. You can use either Dijon or dry mustard. If you don't have any, add lemon juice to the recipe.

Honey: To neutralize the acidic taste of the mustard and for a sweet contrast.

Parsley and Garlic: For taste and flavor.

White wine: To deglaze the pan. It can be substituted with water or broth. It also makes a perfect sauce or gravy.

Chilli Flakes: For a bit of heat. It can be adjusted accordingly.

Salt, pepper, and seasoning powder are used to taste.

Substitution and Variations

Fish: If you can't find snapper, you can substitute it with other mild white fish like tilapia, halibut, cod, or bass.

Garlic: You can use fresh garlic for the sauce.

Herbs: Use other fresh herbs, such as basil, dill, or tarragon, to complement the dish. You can also use dried herbs, but reduce the amount since they’re more concentrated.

Lemon: Try lemon or orange juice for a different citrus twist.

How to Make Pan-Seared Red Snapper Fillets

snapper fillets mixed seasoning in a bowl

Combine and mix all the ingredients for the red snapper fish in a small bowl.

Rub each red snapper fillet with garlic, lemon juice, mustard, honey, salt, and pepper.

Rub the fish on both sides generously with the marinade. Save 2 teaspoon of the marinade for the sauce.

crispy pan seared red snapper fillets in cast iron skillet

In a skillet over medium heat, heat the oil until it shimmers. Place the red snapper fillets, pressing them gently, and cook for 3–4 minutes until the skin is golden and crispy.

perfectly seared fish with golden skin and flaky texture in sauce

Deglaze the pan with water, broth, or white wine and add the remaining marinade. Simmer for 1 minute and serve.

Recipe Tips

Pat the Fish Dry: Before cooking, pat the snapper filets dry with a paper towel. This helps achieve a crispier skin.

Use a Hot Pan: For the best sear, ensure your pan is hot before adding the fish. This ensures the snapper gets a golden, crispy crust.

Don't Overcrowd the Pan: If you're cooking multiple filets, do them in batches. Overcrowding the pan can lower the heat, preventing the fish from searing properly.

Use a Non-Stick or Cast-Iron Skillet: These types of pans help the fish cook evenly and prevent sticking.

Check doneness: Fish flakes easily at the thickest part, should be opaque throughout, and reach 130–135°F

Deglaze for extra flavor: Add a splash of lemon juice or white wine to loosen up those tasty pan bits, perfect for a quick pan sauce.

Serving Suggestions

When serving pan-seared snapper, it's essential to pair it with sides that complement the fish's light, flaky texture while also enhancing its natural flavors. Serve with oven-baked crispy potatoes, parmesan potatoes or air-fried potatoes, pasta salad and Mediterranean salad.

Recipe FAQS

Can I use frozen fillets?

Since this recipe calls for pan searing, frozen fish won't work because the marinade won't penetrate those layers, and defrosting will take a long time in the pan. Frozen fish can be used if you want to air fry or bake.

Can I use any Fish Fillets?

Yes. Any fillets will work just fine, but make sure you adjust the cooking time according to their thickness.

How long can I bake or air fry a red snapper fillet?

Airfry at 380°F for 12-15 minutes. Make sure you open halfway through and baste with the remaining marinade. Then, flip the sides and reapply the marinade. You can also Bake in the oven for 10 minutes.

How do I know when the pan-seared red snapper is done?

Your pan-seared red snapper fillets are done when they’re opaque, flake easily with a fork, and reach an internal temperature of 130–135°F. The skin should be golden and crispy, and the edges slightly browned.

What oil is best for pan-seared fish?

Use unflavored, high smoke-point oils, such as avocado or canola, to sear your red snapper fillets without burning.