How to Perfectly Sear Red Snapper

How to Perfectly Pan-Seared Red Snapper (Crispy Skin, Tender Center)

Pan-seared red snapper is a restaurant-quality dish that is surprisingly easy to make at home. With few ingredients and just the right amount of technique, this wild-caught fish is crispy on the outside and moist on the inside. This is the kind of dish that is great for weeknight meals, romantic dinners, or summer parties.

Red snapper is known for its sweet flavor, which is incredibly versatile and can be paired with just about anything.  Whether you’re a novice in the kitchen or a seasoned pro, this recipe is sure to be a treat to prepare and devour.

Why This Red Snapper Recipe Works

• Direct heat gives the fish a crispy crust that seals in the juices.

• The firm white flesh of red snapper holds well during cooking and doesn’t fall apart.

• The fish isn't overseasoned, and its natural flavor comes through.

• The fish cooks quickly (in 8-10 minutes), and it remains moist and juicy.

The dish is focused on technique rather than complexity, resulting in deliciousness every time.

Try This Recipe with Sizzlefish American Red Snapper

Our American Red Snapper is wild-caught and sustainably sourced before being individually vacuum-sealed and flash-frozen to lock in freshness and quality. By freezing the fish at its peak freshness, we are able to lock in the texture and flavor of the red snapper from the time it is caught until it arrives at your kitchen. This ensures that you have access to high-quality fillets that are perfect for simple preparation techniques like pan-searing, and allow the natural flavor of the fish to come through.

Serving Suggestions

Pan-seared red snapper goes well with light and fresh accompaniments that don't overpower its delicate taste:

• Citrus Herb Quinoa/Rice Pilaf

• Roasted Asparagus/Lemon-Garlic Green Beans

• Mediterranean Tomato and Cucumber Salad

• Caper Butter/Lemon Sauce on top

This dish has a mild sweetness and a firm texture that makes it go well with almost any side dish.

Ingredient Swaps & Equipment You Can Use

Ingredient Swaps

Oil: Avocado or grapeseed oil can replace olive oil if you want a lighter taste and a higher smoke point.

Seasoning: Stick with salt and pepper, or spice it up with paprika, garlic powder, or lemon zest.

Gluten-Free Option: Since there’s no need for dredging for searing, if you want a light dusting, use rice flour or cornstarch instead of wheat flour.

Best Pans & Tools

Cast Iron Skillet: Best for crispy skin due to excellent heat retention.

Stainless Steel Skillet: Great for even browning. Make sure to use enough oil to prevent sticking.

Non-Stick Skillet: Best for beginners, but won’t produce crispy skin like a cast-iron skillet.

Tip: Make sure the pan is hot and shimmering before adding the fish fillets; this promotes browning without sticking.

Storing & Reheating Leftovers

Storing: Store leftover cooked snapper in an airtight container in the refrigerator for up to 2 days.

Reheating: It's best to reheat in a preheated oven or skillet at low heat to prevent drying out of the fish. It's not recommended to reheat it in a microwave oven, as it may result in rubbery fish.

FAQs for Seared Red Snapper

Q: What should the internal temperature of the snapper be?

A: Cook until the fish flakes easily and the internal temperature is about 145°F or 63°C.

Q: What if I don’t have a cast-iron pan?

A: A good, heavy stainless steel or nonstick pan will work. Just make sure it’s hot and oiled.

Q: Can I make this with other fish?

A: Yes. Firm white fish such as grouper, cod, or sea bass work well and can be pan-seared using this method.