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.
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Rinse 2 lbs. of snapper fillets and pat them dry with paper towels.
Season the fish fillets with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat.
Place the snapper fillets in the skillet with the skin sides facing down.
Cook the snapper, undisturbed, for three minutes or until the skin becomes crispy and golden.
Turn the snapper to the flesh side carefully with a spatula and cook for another two minutes or until the fish is cooked through.
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.
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
2 tbsp. olive oil
Lemon wedges, butter sauce or vinaigrette
Garnish snapper with fresh herbs for a nice presentation.
Use a meat thermometer to be sure the snapper is cooked properly. Cook all fish to an internal temperature of 145 degrees Fahrenheit.
- 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