Mangrove snapper with garlic lemon butter is a simple, elegant meal you can make in just 10 minutes. The fish is buttery and full of fresh lemon flavor, with a hint of garlic in every bite. Because the fillets are thin, they cook fast in a skillet and are topped with a quick, delicious sauce.
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My friend Jonas dropped off a fresh mangrove snapper, also called grey snapper) he caught yesterday not too far from here. This is super fresh fish!
You can make this recipe with any mild white fish such as snapper, tripletail, cod, halibut, or whatever's in season.
About The Fish
If you're in Florida, this is the perfect recipe for your fresh catch. After a long day of fishing, you're probably wiped out. This quick snapper recipe only takes a few minutes, and you'll be glad you made it.
Mangrove snapper is a white fish that lives in warm waters like the Florida Keys. It has a mild, slightly sweet flavor and cooks fast in a hot skillet.
At the store, you'll often see frozen fish like tilapia or swai. These are usually farm-raised in crowded conditions and can have an off taste. For the best flavor, stick with wild-caught fish like snapper or New England cod.
Keep in mind, cod and red snapper are thicker than mangrove snapper. This fish cooks quickly. Cook it until it reaches an internal temperature of 145°F. The flesh will turn opaque and flake easily with a fork when it's ready.
Gluten Free Options
This recipe uses a little flour because the mangrove snapper fillets are small and delicate. You can skip it if you want to save a few calories. It doesn't add flavor, but it helps the fish get a light, golden crust.
If you're avoiding gluten, there are a few good alternatives to all-purpose flour for pan-searing fish. Brown rice flour works better than white rice flour, which can get gummy in a skillet. Arrowroot starch also works well for a clean, light coating.
You can also try a gluten-free flour blend.
Ingredients
For the Fish
- Mangrove snapper fillets (substitute red snapper, grouper, yellowtail, mahi mahi, hogfish, haddock, cod, or other thin white fish)
- Sea salt
- Freshly ground black pepper
- Flour (all-purpose, rice flour, einkorn, etc.)
- Olive oil or cooking oil
- Lemon wedges for serving
For the Lemon Garlic Sauce
- Unsalted butter (sub ghee, coconut oil, or olive oil)
- Garlic
- Lemon, juice and zest
- Parsley
- Sea salt and black pepper
How To Cook Mangrove Snapper
- Zest the lemon first, then cut it in half and squeeze out the juice.
- In a small pot, melt the butter over medium heat. Add the garlic and cook about 20 seconds until fragrant.
- Add lemon juice and zest, parsley, a pinch of salt, and a few grinds of pepper. Turn off the heat and cover the pot.
- Pat the fish dry. Season both sides with salt and pepper.
- Scatter the flour on a plate and gently press the fish into the flour on both sides. Shake off the excess.
- Heat 2 tablespoons olive oil in a skillet over medium heat. When oil is shimmering, add the fish and cook 2-3 minutes per side, depending on its thickness.
- Plate the fish and spoon the sauce over the top.
Top Tips
- Check for doneness. The fish is ready when it flakes easily with a fork and reaches 145°F.
- Pat the fish dry before seasoning to help it sear properly and avoid sticking.
- Use a hot skillet and wait until the oil is shimmering before adding the fish.
- Flour is optional. It adds a light crust but can be skipped to keep the dish low-carb or gluten-free.
- Don't overcrowd the pan. Cook in batches if needed and change the oil between batches.
- Use just enough oil. About 2 tablespoons will coat the pan and give you a nice sear.
- Leave it alone. Let the fish cook undisturbed so it forms a golden crust.
Sides For Fish
Fish goes with steamed rice, baked potatoes, boiled or roasted veggies. Here are some of our favorite sides for fish to complement your meal:
Leftovers & Reheating
Store any leftover fish and sauce in an airtight container in the fridge for up to 2 days.
To reheat, place the fish in a non-stick skillet over low heat with the sauce for a few minutes.
More Fish Recipes You'll Love
- Seared Tripletail with Garlic Butter Sauce
- Blackened Swordfish
- Air Fryer Snapper with Old Bay and Veggies
- Roasted Yellowtail Snapper with Old Bay
- Pan Seared Mangrove Snapper
- Swordfish Tacos Recipe
- Key West Coconut Crusted Snapper
Visit The Best Snapper Recipes for more inspiration!
Mangrove Snapper with Garlic Lemon Butter
Ingredients
For the Fish
- 1 pound mangrove snapper fillets (sub red snapper, hogfish, haddock, cod, or any other thin white fish)
- sea salt and black pepper
- ¼ cup flour (all-purpose, brown rice flour, cornstarch, etc.) or leave it out for low-carb
- 2 tablespoons olive oil
- 1 lemon, sliced into wedges for serving
For the Lemon Garlic Sauce
- 4 tablespoons unsalted butter (sub ghee, coconut oil, or olive oil)
- 1 large garlic clove, minced
- juice of half a fresh lemon or 2 teaspoons lemon juice
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon sea salt
- freshly ground black pepper
Instructions
- Zest the lemon, then cut it in half and squeeze out the juice.
- In a small pot, melt the butter over medium heat. Add the garlic and cook about 20 seconds until fragrant.
- Add lemon juice and zest, parsley, a pinch of salt, and a few grinds of pepper. Turn off the heat and cover the pot.
- Pat the fish dry. Season both sides with salt and pepper.
- Scatter the flour on a plate and gently press the fish into the flour on both sides. Shake off the excess.
- Heat 2 tablespoons olive oil in a skillet over medium heat. When oil is shimmering, add the fish and cook 2-3 minutes per side, depending on its thickness.
- Plate the fish and spoon the sauce over the top.
George says
My family loved this!