Pan-seared mangrove snapper is one of the easiest fresh fish dinners to make at home. The fillets cook quickly in a hot skillet with butter, olive oil, and blackened seasoning, then get served with a crisp mango slaw dressed with lime juice.
Jump to:
What is Mangrove Snapper?
Mangrove snapper, also called gray snapper, is a mild Florida fish with firm, flaky white meat. It has a slightly sweet flavor and cooks much like yellowtail snapper.
Ask your fish market for skinless fillets with any pin bones removed. Small fillets cook especially well in a skillet because they are thin and ready in just a few minutes.
If you can't find mangrove snapper, make this recipe with yellowtail snapper, hogfish, mutton snapper, tripletail, red snapper, or another thin white fish fillet.
Ingredients
See the recipe card below for exact ingredient amounts and full instructions.
For the Snapper
- Mangrove snapper fillets (or any other thin white fish)
- Blackened seasoning, homemade or Paul Prudhomme's Redfish Magic
- Butter
- Olive oil
- Lemon or lime wedges
For the Mango Slaw
- Mango
- Shredded cabbage
- Carrot
- Jalapeño
- Cilantro
- Lime
- Honey
- Salt and black pepper
How to Pan-Sear Mangrove Snapper
- Pat the fish dry well with paper towels. This helps the seasoning stick and gives the fillets a better sear.
- Brush both sides of the snapper with melted butter, then season the fish with blackened seasoning.
- Heat olive oil in a large skillet over medium-high heat. When the oil is hot, place the fillets in the pan without crowding them.
- Cook the fish without moving it for about 3 minutes. Carefully flip the fillets with a fish spatula and cook for another 2 to 3 minutes, until the fish is opaque in the center and flakes easily with a fork.
- Cooking time depends on the thickness of the fillets. Thin snapper fillets cook quickly, so keep an eye on them.
- Serve the fish hot with mango slaw and lime wedges.
Mango Slaw for Fish
Mango slaw is a fresh cabbage salad with sweet mango, lime juice, cilantro, and a little jalapeño. It brings crunch and sweetness to the blackened fish without needing a heavy dressing.
For a milder slaw, remove the seeds and ribs from the jalapeño. For more heat, leave some of them in.
Tips for Cooking Snapper in a Skillet
- Use a heavy skillet, such as cast iron or stainless steel, and let it heat before adding the fish.
- Do not move the fillets around once they hit the pan. Letting the fish cook undisturbed helps it release more easily when it is time to flip.
- A thin fish spatula is best for flipping snapper because the fillets are delicate and can break if you use tongs.
- Cook the fish in batches if needed. Overcrowding the skillet drops the heat and can make the fish steam instead of sear.
What To Serve with Mangrove Snapper
- This dish is a complete light dinner on its own, but you can add rice, roasted potatoes, or a simple green salad.
- For a fish taco dinner, flake the cooked snapper into warm tortillas and top with the slaw and cilantro lime crema or creamy taco sauce.
- Try the fish with Spanish rice, roasted baby potatoes, cauliflower rice, or steamed broccoli and carrots.
Storage and Reheating
- Store leftover cooked snapper in an airtight container in the refrigerator for up to 2 days.
- Store the mango slaw separately in a covered container for up to 3 days. The cabbage softens as it sits, but the flavor is still good.
- Reheat the fish gently in a skillet over low heat or enjoy it cold over a salad the next day.
FAQ
Yes. Thaw frozen snapper overnight in the refrigerator, then pat it very dry before seasoning and cooking.
You can, but this recipe is easiest with skinless fillets. If you leave the skin on, cook the fish skin-side down first until the skin is crisp, then flip it briefly to finish the other side.
Snapper is done when the center turns opaque and the fish flakes easily with a fork. Thin fillets usually need about 5 to 6 minutes total in a hot skillet.
Yes. Old Bay, a simple mix of salt, black pepper, garlic powder, and paprika, or your favorite seafood seasoning will all work well with this recipe.
More Florida Seafood Recipes
The following recipes have been created for you using wild-caught and fresh fish and shrimp from the Florida Keys.
Pan-Seared Mangrove Snapper with Mango Slaw
Ingredients
FOR THE MANGO SLAW
- 1 mango, peeled and cubed
- 1 carrot, shredded
- 2 cups shredded purple, red, or green cabbage (about half a cabbage)
- 1 diced jalapeno pepper
- ¼ cup chopped cilantro
- 2 limes, juiced
- 1 tablespoon honey
- salt and black pepper to taste
FOR THE FISH
- 1 pound snapper fillets, defrosted if frozen
- 2 tablespoons unsalted butter
- 1 tablespoon blackened seasoning (see below for recipe) or Chef Paul Prudhomme's Redfish Magic
- 2 tablespoons olive oil
Instructions
- Mix the mango coleslaw ingredients in a large bowl. Season to taste with salt and pepper. Refrigerate until needed. This step can be done one day in advance of serving.
- Pat the snapper fillets dry with paper towels.
- Brush the fish on both sides with melted butter.
- Dust blackened seasoning on top and bottom of fish.
- Heat oil in a large skillet over medium-high heat. Place the snapper fillets into the skillet. Cook without moving them for 3 minutes.
- Using a spatula, carefully flip the fish and cook for an additional 2-3 minutes until the fish is cooked through and flakes easily with a fork.
- Remove the snapper fillets from the skillet and transfer them to a serving platter.
- Garnish with lemon or lime slices and fresh herbs. Serve with mango coleslaw.
