Pan Seared Snapper
Pan-Seared Snapper is quick to make and loaded with fresh flavor. Yellowtail or red snapper is lightly seasoned with Old Bay, seared in a hot skillet until golden, and finished with butter and lemon. It’s ready in about 10 minutes and naturally gluten-free and low in carbs.
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.
Notes
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.
Nutrition
Calories: 356.7kcalCarbohydrates: 1.3gProtein: 46.7gTotal Fat: 17.2gSaturated Fat: 1.7gCholesterol: 83.9mgSodium: 145.7mgPotassium: 959.4mgFiber: 0.2gSugar: 0.1g
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