This easy and hearty 15-minute Pan-seared Snapper Fillet is perfect for dinner. This recipe creates a crispy, golden-brown crust on the outside while keeping the inside moist and flaky. Whether you’re cooking for a special occasion or a weeknight dinner, snapper is versatile and pairs well with various sides.
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A combination of honey and mustard is basted all over a flaky, juicy pan-seared snapper fillet, which is super delicious, quick to make, and very healthy, just like Cajun-seared fish and Mediterranean fish. After making it and serving it with some lettuce or pasta salad, you will be left wondering why you haven't made it before.
You can use this same recipe for whole red snapper, but do not sear it. Instead, you will need to oven grill or bake it, like in the baked snapper or Caribbean grilled red snapper recipe.
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Why Choose This Recipe?
Quick and Easy: Pan Seared red snapper takes under 20 minutes to prepare, making it perfect for busy weeknights or a fast, healthy meal.
Flavorful and Versatile: The simple seasoning enhances the snapper's natural flavor while optional garlic and herbs add extra depth. You can easily customize the seasoning to your taste.
Pairs Well with Many Sides: This snapper recipe goes perfectly with various sides, from roasted vegetables to light salads or even rice, making it a versatile dish for any meal.
Why Red Snapper
Red Snapper is a moist, meaty, firm-textured white fish with a good taste. It's versatile and can be grilled, broiled, baked, etc. It's also a lovely ingredient for soups and stews.
Recipe Ingredients
- Red snapper fillets: I recommend fresh or thawed fillets. Pat dry to get rid of excess water. Feel free to use any fish fillets of your choice.
- Mustard: Dijon or dry mustard adds tons of taste and flavour. 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 flavour.
- White wine: To deglaze the pan. It can be substituted with water or broth. 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.
Pan Seared Red Snapper Tips
Pat the Fish Dry: Before cooking, pat the snapper filets dry with a paper towel. This helps achieve a crispier skin and prevents excess moisture from interfering with the searing process.
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.
Watch the Cooking Time: Snapper cooks quickly, so keep an eye on the fish. Overcooking will dry it, so cook for 3-4 minutes on each side or until the fish flakes easily with a fork.
Add Flavor with Herbs and Garlic: Enhance the flavor by adding fresh herbs like thyme, rosemary, or parsley, along with garlic, during the last minute of cooking for an aromatic finish.
Rest the Fish: After cooking, let the snapper rest for a minute or two before serving. This helps redistribute the juices and ensures a moist filet.
Adjust Seasonings to Taste: Feel free to adjust the seasoning based on your preferences. Add a pinch of cayenne for heat, or swap the herbs for your favorites.
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 Meditteranaen salad.
If you want a southern kick, try collard greens or some mac and cheese. Something to drink, try this pineapple juice or pomergranate juice.
Substitution and Variations
Fish: If you can't find snapper, you can substitute 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 like basil, dill, or tarragon. 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.
Recipe FAQS
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.
Yes. Any fillets will work just fine, but make sure you adjust the cooking time according to their thickness.
Airfry at 380 degrees F for 12-15 minutes. Make sure you open halfway through and baste with the remaining marinade. Then, flip the sides and apply the marinade again. You can also Bake in the oven for 10 minutes.
More Seafood Recipes to Try
If you try these Pan-Seared Red Snapper or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Pan Seared Red Snapper Fillets Recipe
Equipment
Ingredients
- 2 Red snapper fillets or any fish fillets.
- 3 tablespoon Cooking oil
- 1 teaspoon Seasoning powder bouillon powder
- 1 tablespoon Dijon mustard
- 1 teaspoon Mustard powder Optional
- 1 tablespoon Honey
- 1 teaspoon Paprika
- 1 teaspoon Chilli Flakes
- 1 teaspoon Garlic Powder
- 1 teaspoon Parsley Flakes
- Salt and Pepper to taste
- ¼ cup White wine to Deglaze or broth, water.
Instructions
- Pat dry fish fillets with a paper towel.2 Red snapper fillets
- Sprinkle salt and black pepper evenly on both sides.Salt and Pepper to taste
- In a small bowl, combine all the ingredients except the white wine. Stir till combined.3 tablespoon Cooking oil, 1 teaspoon Seasoning powder, 1 tablespoon Dijon mustard, 1 teaspoon Mustard powder, 1 tablespoon Honey, 1 teaspoon Paprika, 1 teaspoon Chilli Flakes, 1 teaspoon Garlic Powder, 1 teaspoon Parsley Flakes
- Using a brush, apply marinade on both sides of the fish generously. Save ½ tablespoon of the marinade.
- In a hot pan, add 2 tablespoon oil. Now put the fish and sear each side for about 2-3 minutes depending on how thick your fillets are.
- Remove and set aside.
- Deglaze the pan with white wine or water or broth and add the remaining marinade and stir.¼ cup White wine to Deglaze
- Now add the fish and baste with sauce for about 1 minute.
- Serve immediately with a choice of side.
Video
Nutrition
Gwen
So happy to have found your recipe. I prepared it for my family and they enjoyed it. Very flavorful, and easy to make. I definitely will be making this again.
LISA
OMG!!! This is fantastic. Probably the best I've ever tasted. WOW!!! Thank you for posting this. I don't like lemon and every recipe for fish has lemon so this was spot on. Will most certainly keep this handy. Please post more recipes!!.
I am so glad you loved it. Thanks so much
Darrell Hackett
Easy and a great taste
Thanks so much
Teresa
Excellent way to prepare snapper! So tasty! Thank you Claude:)
Oh yes, it's tasty
N. Green
Ms. Claudy this recipe is OUTSTANDING! I will definitely be cooking it again!
Thank you so much
Patrick
I'd love to make this recipe but I don't know what seasoning powder is? Can you give me a brand name? Thank you.
You can use Knorr Chicken or beef seasoning. Also any bouillon powder or cube will work well
Godfrey Maynor
I made the Pan-Seared REd Snapper recipe, and it was absolutely DELICIOUS!!!
Thank you. Happy you enjoyed it.
RKG
Yummy dish, I'm making it for the 2nd time this week with grouper!
Wow, grouper is a very good fish. Hope you enjoy.
Judith M Schulte
We loved the marinade, but thought it overpowered the taste of the red snapper.
Ohh sorry about that.
Linda
Fantastic recipe. My fiance brought home fresh Red Snapper from a fishing trip and this seemed like the perfect recipe and it was. I am not great with spices; but with your amazing creation, it was easy and delicious. Thank you.
Thanks so much for the feedback. It means a lot to me.
Rachel
My family are quietly. That’s how good it was. Thank you for the recipe
You are very welcome, and glad you loved it.
Nancy Chryst
Made this tonight for dinner. Loved it and so easy. Thanks
Glad you enjoyed it. Thanks
Lisa B
My family loved this dish it was absolutely delicious! Thank you!!
Thanks so much for the feedback.