Pan seared snapper is a quick, high-protein dish loaded with great flavor. No breading or heavy oil is used. Just a hot skillet, some seafood seasoning and a squeeze of lemon. The cooked fish is golden on the outside, tender and flaky inside. It's perfect for an easy fish dinner ready in 10 minutes.
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From Ocean To Table
I've cooked snapper plenty of times, but pan searing fresh yellowtail right off the boat never gets old.
This dish is gluten and dairy free. Seasoned with salt and pepper, a sprinkle of Old Bay, and finished with lemon juice, fresh fish is one of the simplest ways to to eat a nutritious meal.
Ingredients
- Snapper fillets: red snapper, yellowtail, mangrove snapper, or any other mild white fish such as hogfish, tilapia, or grouper.
- Cooking oil: avocado oil , olive oil, or any neutral oil
- Salt and black pepper
- Old Bay seasoning
- Fresh parsley for garnish
- Lemon wedges for serving
See the recipe card below for exact amounts.
How To Sear Snapper in a Skillet
Use a non-stick skillet if you can. If not, add a few tablespoons of oil to a large skillet and heat the pan until you see ripples in the oil but no smoke. This keeps the fish from sticking to the pan.
- Remove the fish from the refrigerator about 10 to 15 minutes before cooking. Pat the fillets dry with paper towels, then season both sides with salt, pepper, and a light dusting of Old Bay.
- Place a large skillet over medium-high heat and add a few tablespoons of oil. Tilt the pan to coat the bottom evenly. Heat until the oil shimmers and shows ripples but isn't smoking.
- Lay the fish in the pan, skin side down if they have skin. Cook without moving them for 3-4 minutes until the edges turn opaque and the bottom is golden.
- Turn the fish gently with a wide spatula and cook another 2-3 minutes, until it flakes easily with a fork.
- Squeeze fresh lemon over just before serving.
Top Tips for Searing Snapper
- Dry the fish: Moisture causes splattering and keeps the fish from browning. Pat both sides with paper towels.
- Preheat the pan. Wait until the oil shimmers before adding fish, if it's not hot enough, the fish may stick.
- Don't crowd the skillet. Cook in batches (if needed so each piece so fish has room to get golden brown and not steam.
- Change the oil between batches: Wipe out the pan with paper towels before cooking the next batch. Fresh oil keeps the fish tasting clean.
- How to know when it's done: Snapper turns opaque and flakes easily with a fork when done.
- Flip gently. Use a wide spatula or fish turner to keep the fish intact when flipping.
- Serve hot!
Storage and Reheating
Store leftover snapper in an airtight container in the refrigerator for up to 2 days.
To reheat, warm it gently in a skillet over low heat with a splash of water to keep it moist.
Leftover snapper is also great served cold. Flake it into garden salads, turn it into a fish taco, or make a fish omelet with the leftovers.
Side Dishes For Seared Snapper
The fish cooks quickly so have your sides ready before the fish goes in the pan.
- Steamed Broccoli and Carrots
- Boiled Cauliflower
- Garlic Mashed Potatoes
- Baked Sweet Potato Cubes
- Sauteed Mushrooms
- Roasted Broccoli with Garlic and Cheese
- Sweet Coleslaw
- White Bean Tomato Cucumber Salad
See all our low-carb vegetable dishes for more ideas.
Best Ways To Cook Snapper
Here are some more snapper recipes. All of them are easy to make at home. Find the best fish you can in your area and you'll see how easy it is to cook a great fish dinner.
Summary
This pan seared snapper is a high-protein fish recipe with fresh, clean flavor. The fish is lightly seasoned with Old Bay and seared in a hot skillet until golden and flaky.
A quick lemon butter sauce comes together in minutes. With a short cook time, this recipe is perfect for a simple Florida Keys-style meal at home.
If you're planning the trip down to the Keys, check out my guide to the Miami to Key West drive, which covers the best stops along the Overseas Highway.
FAQ
Most snapper fillets cook in about 2-4 minutes per side over medium-high heat. It depends on the size of the fish. They're done when the flesh turns opaque and flakes easily with a fork.
Keep it simple. Salt, pepper, and Old Bay work great. You can also add garlic powder, paprika, or a squeeze of lemon at the end for extra flavor.
Yes, if you like it. Red snapper skin crisps nicely when seared in a hot pan. Just make sure the scales are removed before cooking.
Fresh salads, rice, roasted potatoes, sautéed greens, or a simple vegetable medley pair well. Citrus sauces, garlic butter, and fresh herbs are also great with snapper.
Not exactly. Snapper is firmer and slightly sweeter, while tilapia is softer and more neutral in flavor. Snapper also holds up better for searing. Choose wild-caught snapper for the best flavor and a more nutrient-dense piece of fish.
Pan Seared Snapper
Ingredients
- 1 pound boneless snapper fillets (red snapper, yellowtail, mangrove snapper, or any other mild white fish such as hogfish, tilapia, or grouper)
- 2-4 tablespoons cooking oil, avocado oil, olive oil, or any neutral oil
- salt and black pepper
- 2 teaspoons Old Bay seasoning
- lemon wedges for serving
Instructions
- Remove the fish from the refrigerator about 10 to 15 minutes before cooking. Pat the fillets dry with paper towels, then season both sides with salt, pepper, and a light dusting of Old Bay.
- Place a large skillet over medium-high heat and add a few tablespoons of oil. Tilt the pan to coat the bottom evenly. Heat until the oil shimmers and shows ripples but isn't smoking.
- Lay the fillets in the pan, skin side down if they have skin. Cook without moving them for 3-4 minutes until the edges turn opaque and the bottom is golden.
- Turn the fish gently with a wide spatula and cook another 2-3 minutes, until it flakes easily with a fork.
- Squeeze fresh lemon over just before serving.
Michael says
Thank you for sharing!
Jonathan says
We caught yellowtail in Marathon this morning. This is the perfect simple recipe for dinner. Just printed it out. Thank you.