Pan Seared Red Snapper Recipe - Allrecipes.com
Pan Seared Red Snapper Recipe
  • READY IN 20 mins

Pan Seared Red Snapper

Recipe by  

"This is great for a gourmet taste on a tight schedule. Also, my husband, who isn't a fish fan, requests this recipe! Drizzle sauce over fish, and serve with vegetables."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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Directions

  1. Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
  2. Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 10 mins
  • READY IN 20 mins

Footnotes

  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Feb 17, 2003

I love this recipe but decided to play with it the second time around. I replaced the green onion with about 1/8 c of chopped shallots and marinated the snapper for about 5 minutes in the sauce. It came out excellent!

 
Most Helpful Critical Review
Jan 12, 2007

This was so disgusting. the fish was boiled not fried. it smelled and tasted like fish. I threw the whole pan out.

 
Sep 11, 2003

This was very good and worthy of making again. The lemon sauce was very tangy. Salt and pepper needs to be added to taste, and perhaps a little cayenne or cajun spice might go well.

 
Oct 20, 2002

WOW!! This tastes like a restaurant dish! The sauce is sooo good. I served it with couscous and sweet peas. Thanks!

 
Oct 20, 2002

Excellent dish. Very quick and easy to prepare. I took the fish out of the pan and reduced the marinade for use as a sauce to pour over the fish.It turned out well.

 
Jan 18, 2003

My husband has eaten a lot of red snapper over his lifetime and said this is the best he's ever had! I also made it for my mom, who doesn't like fish, and she loved it. She wants me to make it every time I make fish for her. Thanks!

 
Apr 11, 2006

Add a little salt and pepper to the marinade – it will help punch up the flavours. I also cooked on high heat and sprayed the pan with some non-stick spray. I let the mixture reduce and slightly brown which made the dish look a lot nicer than some of the photo's I saw of this dish.

 
Sep 05, 2003

This was very very easy and delicious. I marinated my fish for about 20 minutes or so first at room temp, then popped it in the skillet. A keeper! Loved it! Thanks!

 

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Nutrition

  • Calories
  • 224 kcal
  • 11%
  • Carbohydrates
  • 16.5 g
  • 5%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 8.5 g
  • 13%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 24 g
  • 48%
  • Sodium
  • 139 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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