Red Snapper Recipe

Pan-Seared Red Snapper

This delicious pan-seared red snapper is made with fish seared in butter and oil, and then served with a lemon and caper pan sauce.

Prep: 2min

Total: 12min

Yield: 2

Serving Size: 1 serving

Nutrition Facts: calories 306 kcal, Carbohydrate 8 g, Protein 24 g, Fat 20 g, Saturated Fat 9 g, Trans Fat 1 g, Cholesterol 72 mg, Sodium 293 mg, Fiber 2 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 8 ounces red snapper (2 fillets) (Or swap other varieties of snapper (such as yellow))
• 1 tablespoon flour (Use gluten-free AP flour if needed)
• pinch salt, pepper
• 1 tablespoon olive oil
• 2 tablespoon butter, divided
• 1 lemon, juiced
• 1 tablespoon capers
• small handful fresh herbs (such as fresh rosemary, chives, or oregano)

Instruction:

1. Pat snapper fillets dry. Dust with flour, and shake off any excess. Sprinkle them on both sides with salt and pepper.Prepare a heavy pan with the olive oil and 1 TB butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.
2. Place the fillets in the pan and cook about 4 minutes. Don’t touch the fillets until they’re ready to flip.Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it’s ready to flip. If the fillets won’t release, give them another 30 seconds. They’ll release when they’ve finished cooking.After flipping, divide the remaining 1 TB butter over both fillets.
3. Cook fish another 3-4 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.
4. Reduce heat to medium. Add the lemon juice and capers, and stir with a wooden spoon. Add half the herbs and stir again. Serve fish hot with pan sauce and remaining herbs.

Lemon Red Snapper with Herbed Butter

A fragrant herbed butter and roasted lemon slices complement the sweet, nutty flavor of red snapper for a super-fresh dish. Complete the meal with colorful Sautéed Zucchini and Bell Peppers.Prep: 9 minutes; Cook: 13 minutes

Prep: 9min

Total: 22min

Yield: 4 servings (serving size: 1 fillet and about 1 1/2 teaspoons herbed butter)

Nutrition Facts: calories 223 calories, Carbohydrate 2.9 g, Cholesterol 75 mg, Fat 8 g, Fiber 0.9 g, Protein 34 g, Saturated Fat 4.1 g, servingSize None, Sodium 259 mg, Sugar None, Trans Fat None, unSaturated Fat None

Ingredients:

• 2 lemons
• Cooking spray
• 4 (6-ounce) red snapper or other firm white fish fillets
• ¼ teaspoon salt
• ¼ teaspoon paprika
• ¼ teaspoon black pepper
• 2 tablespoons butter, softened
• 1 ½ teaspoons chopped fresh herbs (such as rosemary, thyme, basil, or parsley)
• Fresh herb sprigs (optional)

Instruction:

1. Preheat oven to 425°.
2. Cut 1 lemon into 8 slices. Place slices, in pairs, on a rimmed baking sheet coated with cooking spray. Grate remaining lemon to get 1 teaspoon lemon rind; set aside. Reserve lemon for another use.
3. Place 1 fillet on top of each pair of lemon slices. Combine salt, paprika, and pepper; sprinkle evenly over fish. Bake at 425° for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
4. While fish bakes, combine reserved lemon rind, butter, and herbs in a small bowl.
5. Place fish and lemon slices on individual serving plates; top each fillet with herbed butter, spreading to melt, if desired. Garnish with herb sprigs, if desired.

Grilled Red Snapper

This fantastic red snapper recipe is very flavorful and easy to make on the grill.

Prep: 5min

Total: 15min

Serving Size: 1

Nutrition Facts: calories 334 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 46 grams protein, Saturated Fat 2 grams saturated fat, servingSize 1, Sodium 416 milligrams sodium, Sugar 1 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 10 grams unsaturated fat

Ingredients:

• 2 red snapper fillets (skin on, 5 to 6 ounces each)
• 1 1/2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne
• 1/4 teaspoon dried thyme
• 1/4 teaspoon ground black pepper
• optional to serve – lemon wedges and chopped parsley

Instruction:

1. Heat a grill or grill pan to medium-high heat.
2. If fish is frozen, allow it to defrost and come to room temperature. Blot off any excess water with a paper towel.
3. Coat both sides of the fish fillets with olive oil.
4. Mix the paprika, garlic powder, salt, cayenne, onion powder, oregano, thyme, and black pepper together in a bowl.
5. Sprinkle the spice mixture across the fleshy side of the fish fillets.
6. Place the fillets, skin side down, on the grill. Close or cover the grill. Grill for 6 to 8 minutes or until the fish begins releasing some moisture, flip the fillets and grill for 2 minutes or until the fish is flaky and has reached an internal temperature of 140 degrees F on an instant-read thermometer.
7. Serve immediately.

Super Easy and Quick Pan Seared Red Snapper Fillet Recipe in 5 minutes | Tasty Recipe

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