Easy Seared Snapper
- PREP 10min
- COOK 20min
- TOTAL 30min
I 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 from Monterey Bay Aquarium’s Seafood Watch is very helpful in determining the best, most sustainable choices when it comes to seafood.
You Will Need
1 pound (450g) red snapper fillets, see tips for substitutes
2 tablespoons olive oil
Salt and fresh ground black pepper
1 large shallot, chopped
2 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you want the sauce
1 tablespoon lemon zest
2 teaspoons orange zest
1/3 cup kalamata olives, pitted and cut in half
1 (14oz) can diced tomatoes
2 tablespoons chopped fresh herbs, try a combination of parsley, dill, and chives
Lemon wedges for serving
Directions
Season both sides of the snapper fillet with salt and pepper.
Heat the skillet over medium-high heat. When it is hot, add the olive oil. Then, carefully place the seasoned fillet in the hot oil and cook for 2 to 3 minutes per side or until lightly browned. The fish should be slightly undercooked in the center. Transfer the snapper to a plate.
Reduce the heat to medium. Add the onions to the skillet and cook, stirring occasionally, until softened, about 5 minutes. If the pan seems dry, add a drizzle of olive oil.
Stir in the garlic and red pepper flakes and cook for 30 seconds.
Add 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.
Stir in the herbs and taste the sauce. Season with additional salt and pepper, if needed.
Gently 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.
Transfer the snapper and sauce to a serving platter or individual plates. Garnish with fresh lemon wedges and additional 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.