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Pan Seared Red Snapper 18

Pan Seared Red Snapper


"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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20 m servings 224 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  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.


  • Note
  • 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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Read all reviews 180
  1. 228 Ratings

Most helpful positive review

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...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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...

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...

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...

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!

This is a great way to prepare snapper. This was excellent served with rice pilaf and steamed vegetables.

I used cooking spray instead of oil to bring the fat content down and it turned out great! It was a unique flavor and therefore worthy of serving at a dinner party. I will make this again.