Red Snapper in a Snap
Enjoy a restaurant-quality seafood experience at home with "Red Snapper in a Snap," a quick and flavorful dish perfect for busy weeknights or elegant dinners. This easy red snapper recipe comes together in just 25 minutes, featuring tender, flaky fillets seasoned with paprika and seared to golden perfection. A buttery, zesty lemon-garlic sauce with optional capers elevates the dish, while fresh parsley adds a burst of color and freshness. Ideal for seafood lovers, this one-pan recipe is not only easy to execute but also packed with vibrant flavors sure to impress. Serve it with a side of roasted vegetables, rice, or crusty bread to make the most of the rich, tangy pan sauce!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces red snapper fillets
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 pieces garlic cloves, minced
- 1 piece lemon, juiced and zested
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon capers (optional)
Instructions
Pat the red snapper fillets dry with paper towels. Season both sides of the fillets with salt, black pepper, and paprika. Set aside.
Heat the olive oil in a large nonstick skillet over medium-high heat. Once the oil is shimmering, add the red snapper fillets skin-side down. Cook for 3-4 minutes until the skin is crispy and golden brown.
Gently flip the fillets and cook for another 2-3 minutes, until the fish is opaque and flakes easily with a fork. Remove the fillets from the skillet and set them aside on a plate.
Lower the heat to medium and add the butter to the skillet. Once melted, stir in the minced garlic and cook for 1 minute until fragrant.
Add the lemon juice and zest to the skillet, stirring to combine. If using capers, add them now. Let the sauce bubble gently for 1-2 minutes to meld the flavors.
Return the red snapper fillets to the skillet, spooning the lemon-garlic sauce over them. Cook for 1 minute to warm through.
Remove from heat and sprinkle the fillets with fresh parsley. Serve immediately with a drizzle of the pan sauce and additional lemon wedges if desired.
Nutrition Facts
Calories |
1721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.4 g | 99% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 3312 mg | 144% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 2.0 g | ||
| Protein | 254.5 g | 509% | |
| Vitamin D | 47.7 mcg | 239% | |
| Calcium | 336 mg | 26% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 4421 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
