Red snapper is one of my absolute favorite fish to cook at home – it’s delicate, flaky, and takes beautifully to so many different flavor profiles. This recipe showcases the fish in its best light with a simple yet elegant preparation that lets the natural sweetness and tender texture shine through. I’m sharing my go-to method for pan-searing red snapper fillets to golden perfection, topped with a bright lemon butter sauce and fresh herbs.
I grew up watching my grandmother prepare fish with such care and precision, and red snapper was always her protein of choice for special dinners. She taught me that the secret to perfect fish isn’t complicated techniques or heavy sauces – it’s respecting the ingredient and keeping things simple. This recipe honors that philosophy while delivering restaurant-quality results in under 30 minutes.
What makes red snapper so special is its mild, slightly sweet flavor and firm yet delicate texture. Unlike heartier white fish, red snapper has a subtle richness that pairs beautifully with bright citrus, butter, and fresh herbs. Whether you’re preparing this for a weeknight dinner or entertaining guests, this method is foolproof and absolutely delicious.
I love serving this with roasted asparagus, creamy risotto, or my favorite lemon herb rice. The sauce is silky and luxurious, making it perfect for drizzling over vegetables or soaking up with crusty bread. For wine pairing, I always reach for a crisp Sauvignon Blanc or Pinot Grigio.
This recipe serves two as a main course, but it doubles beautifully if you’re cooking for four. The technique is identical – just make sure your pan is large enough that the fillets aren’t crowded. I’ve included tips for achieving that beautiful golden crust while keeping the inside moist and tender.
For more inspiration on cooking fish at home, check out Serious Eats’ guide to cooking fish and Bon Appétit’s pan-roasted fish techniques. I also adore the New York Times’ pan-seared fish collection for additional ideas. And if you’re looking for easy fish dinner ideas, this recipe is definitely one to bookmark!
The beauty of this preparation is that it works with any firm white fish – halibut, sea bass, or even cod would be delicious prepared this exact way. But I really do think red snapper is the star here, so I highly recommend seeking it out at your local fishmonger.
Ingredients
- 2 red snapper fillets (6 ounces each), skin-on and patted dry
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- ¼ cup all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- ½ cup dry white wine
- 3 tablespoons fresh lemon juice
- 1 tablespoon fresh lemon zest
- ¼ cup fresh parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped (or 1 tablespoon dried)
- 2 tablespoons capers, drained and chopped (optional)
- Fleur de sel for finishing
Instructions
- Remove the red snapper fillets from the refrigerator 15 minutes before cooking to allow them to come to room temperature – this ensures even cooking throughout.
- Pat the fillets completely dry with paper towels, as moisture is the enemy of a golden crust. Moisture will cause the fish to steam rather than sear.
- In a shallow bowl, combine the all-purpose flour with kosher salt and freshly ground black pepper.
- Working with one fillet at a time, dredge the skin-side of each fillet in the flour mixture, shaking off any excess. The flesh side should remain bare – we’re only coating the skin.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers and just begins to smoke, about 2 minutes.
- Gently place the red snapper fillets skin-side down in the hot oil, pressing down very slightly with a spatula for the first 10 seconds to prevent curling.
- Cook the fillets skin-side down for 5 to 6 minutes without moving them. You should hear a gentle sizzle – this is the sound of the beautiful golden crust forming.
- After 5 minutes, check by gently lifting one corner with a spatula – the skin should be deeply golden and crispy.
- Flip the fillets carefully and cook for another 2 to 3 minutes on the flesh side until the fish is just cooked through – the flesh should be opaque and flake easily with a fork.
- Transfer the cooked fillets to a warm plate and tent loosely with foil to keep warm while you prepare the sauce.
- Reduce the heat to medium and add 1 tablespoon of butter to the same skillet, scraping up any flavorful browned bits from the bottom.
- Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant – be careful not to let it brown.
- Pour in the dry white wine, using a wooden spoon to deglaze the pan and release all the caramelized bits stuck to the bottom – these are pure flavor.
- Let the wine reduce by half, about 2 minutes, which concentrates the flavors beautifully.
- Remove the pan from heat and whisk in the remaining 2 tablespoons of butter, one tablespoon at a time, until the sauce becomes silky and emulsified.
- Stir in the fresh lemon juice and lemon zest, along with the chopped parsley and dill.
- Add the chopped capers if using, and taste the sauce – adjust seasoning with salt and pepper as needed.
- Return the red snapper fillets to the skillet, spooning the warm sauce over each fillet.
- Transfer the plated fillets to serving dishes, dividing the sauce evenly between them and garnishing with a tiny pinch of fleur de sel and a fresh sprig of dill if desired.
Pro Tips
- **Selecting Your Fish**: Purchase red snapper from a reputable fishmonger on the day you plan to cook it, if possible. Ask the fishmonger to leave the skin on – it protects the delicate flesh and creates that gorgeous crispy exterior. The fish should smell fresh and clean, never “fishy” or ammonia-like.
- **Room Temperature is Key**: Taking the fillets out of the refrigerator 15 minutes before cooking is crucial for even cooking. Cold fish will cook unevenly, with the outside potentially overcooking before the inside reaches the proper temperature.
- **The Flour Coating**: The light flour dredge on the skin side serves two purposes – it helps create that beautiful golden crust and protects the delicate skin during cooking. Don’t coat the flesh side, as we want that to cook directly in contact with the pan.
- **Achieving the Perfect Crust**: The key to crispy skin is a very hot pan and completely dry fish. Don’t be tempted to move the fillets around – let them sit undisturbed for the first 5-6 minutes. You’ll know they’re ready to flip when the skin is deeply golden and releases easily from the pan.
- **Doneness**: Red snapper cooks quickly – usually 7-9 minutes total depending on fillet thickness. The fish is done when the flesh is opaque and flakes easily with a fork. Don’t overcook, as it will become dry and lose its delicate texture.
- **Wine Selection**: Use a dry white wine you’d actually enjoy drinking – Sauvignon Blanc, Pinot Grigio, or Albariño all work beautifully. Avoid anything too oaky or heavily buttered. The wine reduces and concentrates, so its flavor becomes quite prominent in the sauce.
- **Butter Emulsion**: When whisking in the butter at the end, remove the pan from heat first. This prevents the sauce from breaking and ensures a silky, cohesive sauce. Whisk constantly as you add each piece of butter.
- **Herb Variations**: Fresh tarragon, chervil, or a combination of fresh herbs all work wonderfully in place of the parsley and dill. For a Mediterranean twist, try basil and oregano instead.
- **Make-Ahead Options**: You can prep everything ahead – measure out your herbs, zest your lemon, mince your garlic, and pat the fish dry. However, the actual cooking should be done just before serving for optimal texture and temperature.
- **Scaling the Recipe**: This recipe doubles easily for four people – just use a larger skillet or cook in two batches. The cooking times remain the same.
- **Storage**: Leftover cooked red snapper can be refrigerated for up to 2 days, but it’s best enjoyed fresh. The sauce can be made ahead and gently reheated.
- **Pairing Suggestions**: Serve alongside roasted vegetables, creamy risotto, crusty bread for sauce soaking, or over a bed of fresh greens for a lighter option.
- **Substitutions**: If red snapper isn’t available, this technique works beautifully with halibut, black sea bass, flounder, or any firm white fish with skin.