"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." — OCTOBERK8
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2 (4 ounce) fillets
rice wine vinegar
chopped green onions
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!
This was so disgusting. the fish was boiled not fried. it smelled and tasted like fish. I threw the whole pan out.
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.
WOW!! This tastes like a restaurant dish! The sauce is sooo good. I served it with couscous and sweet peas. Thanks!
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.
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Pan Seared Red Snapper
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 76
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