Easy Seared Snapper
- PREP 10min
- COOK 20min
- TOTAL 30min
We love this easy snapper recipe with pan-seared fillets, spicy tomato, and olive sauce. If you cannot find a sustainable red snapper, substitute it with another firm white fish (see tips below for suggestions). The search feature on the Monterey Bay Aquarium’s Seafood Watch is very helpful for determining the best, most sustainable seafood choices.
You Will Need
1 pound red snapper fillets, see tips for substitutes (450 g)
Salt and fresh ground black pepper
2 tablespoons olive oil
1 large shallot, chopped
2 garlic cloves, minced
¼ to ½ teaspoon crushed red pepper flakes, depending on how spicy you want the sauce
1 tablespoon lemon zest
2 teaspoons orange zest
⅓ cup Kalamata olives, pitted and cut in half
1 (14-ounce) can diced tomatoes, preferably fire-roasted
2 tablespoons chopped fresh herbs, try a combination of parsley, dill, and chives
Lemon wedges for serving
Directions
1Pan-fry the fish: Pat the snapper fillet dry, then season both sides with salt and pepper. Heat a wide skillet over medium-high heat. When it is hot, add the olive oil. Then place the seasoned fillet, skin-side up, in the hot oil and cook for 2 to 3 minutes, or until golden. The fish should be slightly undercooked in the center. Transfer the snapper to a plate.
2Make pan sauce: Reduce the heat to medium. Add the shallot to the skillet and cook, stirring occasionally, until softened, about 5 minutes. If the pan seems dry, add an extra drizzle of olive oil. Stir in the garlic and red pepper flakes and cook for 30 seconds.
3Add the lemon zest, orange zest, olives, and canned diced tomatoes with their juices to the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally. Taste, then season with additional salt and pepper, if needed.
4To finish: Nestle the snapper fillets back into the sauce, spooning some sauce over the top. Cook until the fish is opaque and easily flakes with a fork, about 3 to 5 minutes more. Scatter over the herbs.
Adam and Joanne's Tips
- Snapper alternatives: This recipe works well with any firm white fish. Try tilapia, Pacific halibut, Pacific cod, and black cod (sablefish).
- The nutrition facts provided below are estimates.