Red snapper is a saltwater fish that has a flaky white meat when cooked. Snapper has a milder flavor than other fish, making it a staple on many restaurant menus and in many homes. Pick up some red snapper fillets with the skin still on from a fish market or grocery store and pan fry the fish for an easy and delicious dinner. Snapper cooks quickly in a hot pan and you can season and flavor the dish to your liking or serve it simply and let the flavor of the fish shine.
Step 1
Rinse 2 lbs. of snapper fillets and pat them dry with paper towels.
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Step 2
Season the fish fillets with salt and pepper.
Step 3
Heat the olive oil in a large skillet over medium-high heat.
Step 4
Place the snapper fillets in the skillet with the skin sides facing down.
Step 5
Cook the snapper, undisturbed, for three minutes or until the skin becomes crispy and golden.
Step 6
Turn the snapper to the flesh side carefully with a spatula and cook for another two minutes or until the fish is cooked through.
Step 7
Check the snapper for doneness by using a fork to peek at the center of the fish. The snapper will be flaky and opaque when fully cooked.
Step 8
Place cooked snapper fillets on dinner plates and serve plain with lemon wedges or drizzled with your favorite butter-based sauce or vinaigrette.
Things You'll Need
Paper towels
Salt
Pepper
Skillet
2 tbsp. olive oil
Spatula
Fork
Plate
Lemon wedges, butter sauce or vinaigrette
Tip
Garnish snapper with fresh herbs for a nice presentation.
Warning
Use a meat thermometer to be sure the snapper is cooked properly. Cook all fish to an internal temperature of 145 degrees Fahrenheit.
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- Food Network; Pan-fried Red Snapper Fillet With Corn Cream Creole Sauce; Alfredo Ayala
- Ocean Grill; Pan Seared Red Snapper; October 2010
- USDA: Is It Done Yet?
- "Broward Palm Beach New Times"; Pan-Fried Red Snapper With Roasted Almonds; Laine Doss; May 2011
- Epicurious; Panfried Red Snapper With Chipotle Butter; July 2001