Ever make a meal so quick and so elegant that you stop mid-bite and say, Why don’t I do this more often? That’s exactly what happened when I pan-seared this snapper filet. One pan. Ten minutes. Crispy skin, juicy fish, and a light butter-basted finish that made me feel like I was dining oceanside instead of just squeezing in a solo mom dinner before folding laundry.
I don’t always get quiet evenings, but when I do, I don’t waste them on something bland. This snapper recipe is my go-to when I want seafood that feels special but cooks in less time than it takes to reheat leftovers. And if you’ve been craving a win in the kitchen lately? This one delivers with zero stress and all the flavor.
Why You’ll Love This Pan-Seared Snapper
- ✅ Done in 10 minutes
- ✅ Crispy, golden skin with juicy flesh
- ✅ Just a few ingredients you already have
- ✅ Elegant enough for guests, easy enough for any weeknight
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Ingredients
- 1 large red snapper filet (skin-on preferred)
- Kosher salt and black pepper, to taste
- 1 tsp paprika or Old Bay (optional but delicious)
- 1 tbsp ghee or olive oil
- 1 tbsp butter
- 1 garlic clove, smashed
- 2–3 sprigs fresh thyme or parsley
- Lemon wedges, for serving
Camille’s Favorite Tools for the Job
This pan-seared Snapper is all about technique, not stress. These are the exact tools I used:
- Copper Chef 11-inch skillet – nonstick magic and high-heat safe
- Asety Chef Knife – clean cuts for prepping garnish
- Disposable food prep gloves – always when handling raw fish
- My 10 Favorite Kitchen Tools – see all my ride-or-dies for weeknight dinners
Serving Suggestions With Your Pan-seared Snapper
Pair your Crispy Pan-seared Snapper with any of these comforting sides:
- 🧀 Broccoli and Cheddar Casserole with Ritz Topping
- 🥔 Parmesan Roasted Potatoes
- 🍁 Maple-Glazed Acorn Squash
Need something sweet to end the night?
Don’t miss my classic flan dessert—creamy, silky, and pure indulgence.
More Seafood Recipes to Love
- 🦐 Teriyaki Baked Salmon
- 🐙 Braised & Grilled Octopus
- 🐟 Whole Jerk Snapper – straight from my island roots
- 🦀 Jamaican-Style Snow Crab Soup
Craving Caribbean comfort food?
My Jamaican Recipes Post has everything—from jerk pork to brown stew beef to curry chicken.
Storage Tips
This pan-seared snapper is best served immediately. If you must save it:
- Store in an airtight container in the fridge for up to 2 days.
- Reheat gently in a skillet over low heat to preserve the texture.
Make This Pan-Seared Snapper Recipe Yours
- Fish alternatives: Branzino, steelhead trout, or cod
- Herb variations: Try fresh dill, rosemary, or cilantro
- Spice it up: A light dusting of Cajun seasoning or jerk spice blend gives a bolder kick
Let’s Stay Connected!
If this pan-seared snapper made your dinner feel extra special (with zero stress), I’d love to hear about it. Drop a comment below or tag me on Instagram when you try it out!
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Until next time—keep it crispy, classy, and comforting.
– Camille 💛
Pan-Seared Red Snapper with Lemon Butter Sauce
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servings5
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minutesThis pan-seared red snapper is cooked in ghee for the crispiest golden skin and finished with a quick lemon butter sauce made with garlic, bottled lemon juice, and parsley. Served with fries or rice, it’s a quick, satisfying seafood moment—perfect for a solo lunch or weeknight dinner.
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Ingredients
1 red snapper fillet, skin-on
½ tsp salt
½ tsp freshly cracked black pepper
¼ tsp tsp garlic powder
1 tbsp ghee (or substitute vegetable oil)
1 tbsp bottled lemon juice
1 tbsp unsalted butter
2 tsp dried parsley (or 1 tbsp fresh, chopped)
Optional sides: French fries, steamed rice, or sautéed vegetables
Directions
- Pat the snapper fillet dry on both sides with paper towels. Season both sides with salt, black pepper, and garlic powder.
- Heat ghee in a skillet (preferably HexClad or other stainless/nonstick) over medium-high heat until shimmering.
- Place fish skin-side down in the hot pan. Press gently with a spatula for the first 30 seconds to prevent curling. Let cook undisturbed for 3–5 minutes until skin is crisp and golden.
- Flip carefully and cook the other side for 1–2 minutes. Use a meat thermometer and remove fish when internal temperature reaches 140°F.
- Transfer fish to a plate, skin-side up.
- Reduce heat to low. In the same pan, add butter, lemon juice, and parsley. Let it bubble for 30–60 seconds. Spoon the sauce over the fish.
- Serve immediately with French fries or rice. Enjoy hot!
Camille’s Notes
- Ghee gives a clean, buttery flavor and high heat resistance—ideal for crispy skin.
- Vegetable oil works if needed, but avoid olive oil to keep flavors neutral and buttery.
- This lemon butter sauce also pairs beautifully with shrimp, salmon, or grilled vegetables.
- Yes, you can and should use a meat thermometer for fish—140°F is that sweet spot
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