These pan-seared fish recipes make cooking fish easy. With a hot skillet and a little butter or oil, you’ll get a golden, crispy crust on your fish. Whether you're cooking snapper, mahi mahi, or grouper, pan-searing is the easiest way to cook fish at home. Perfect for a quick weeknight meal or a special dinner, it’s a simple and healthy way to enjoy fresh seafood.
What is Searing Fish?
Searing fish means cooking it over high heat in a pan to get a golden-brown crust.
This locks in the juices, so the inside stays juicy while the outside gets a little crispy.
A hot cast-iron or stainless-steel pan works best for getting that perfect sear.
Choosing the Right Fish
For best results, always start with fresh fish. No fresh fish? Come on down to Key Largo. They're biting!
- If you're using frozen fish, let it thaw completely in the refrigerator before cooking.
- Pat it dry with paper towels to remove excess moisture, preventing steaming instead of searing.
- Firm white fish like mahi mahi, tripletail, snapper, and grouper work well for pan-searing and frying.
- Thin, flaky fish like hogfish cook quickly so keep an eye on it.
How Long to Pan-Sear Fish
Pan-searing fish is quick and easy. The key to searing fish is not overcooking it so the fish stays moist.
- Thin fillets (snapper, flounder, hogfish): 2 to 3 minutes per side over medium-high heat.
- Thicker fish fillets(mahi mahi, swordfish, grouper): 4 minutes per side over medium-high heat.
- Tuna: Sear for 30 seconds to one minute per side over high heat if you want a rare center. For medium-rare, cook for 2 to 3 minutes per side. Tuna tastes best when left pink in the middle.
Pan Seared Fish Recipes
Whether you sear or pan-fry fish, both methods bring out great flavor. Try these simple stovetop fish recipes from Cooking in the Keys and enjoy the great taste of seafood at home.
- Mahi Mahi With Cream Sauce
- Salmon With Coconut Aminos
- Seared Tripletail with Garlic Butter Sauce
- Fish and Grits Recipe
- Blackened Tripletail Fish
- Seared and Blackened Yellowfin Tuna
- Blackened Snapper Tacos
- Pan Seared Mahi Mahi with Basil Butter Sauce
- Seared Yellowfin Tuna with Sesame Dipping Sauce
- Blackened Swordfish Recipe
- Fish with Lemon Caper Sauce
- Pan Seared White Fish with Lemon Butter Sauce
- Fish and Mashed Potatoes
- Pan Seared Mangrove Snapper with Mango Coleslaw
What To Serve with Seared Fish
Here are some easy sides for your fish dinner:
FAQ
Thin fillets like snapper or flounder take 2 to 3 minutes per side on medium-high heat. Thicker fillets like mahi mahi or swordfish need 4 to 5 minutes per side. The fish is ready to flip when it easily lifts from the pan. If it sticks, give it another 30 seconds.
Use a fork to flake the fish at its thickest part. If it separates easily and looks opaque all the way through, it’s done. If you have a food thermometer, aim for 145°F.
Both work, but skin-on fish has the advantage of extra flavor and a crispy texture when cooked properly. If using skin-on fish, lightly score the skin with a sharp knife to prevent curling. Then, cook it skin-side down, pressing gently with a spatula for the first minute to keep it flat.
A stainless steel pan or enameled cast-iron pan works best because it holds heat well and helps develop a crust. Nonstick pans can work, too, but they won’t give the same sear. Make sure the pan is hot before adding the fish so it doesn't stick.
Yes! Pan-seared fish is a healthy, protein-packed meal loaded with omega-3s. Cook it in butter for great flavor, and don’t overcook it to keep it juicy.