My pan seared snapper is one of those over-the-top delicious dishes that make you look like a gourmet home chef, y'all!! Fresh fish, seasoned liberally and seared on both sides in butter. Then covered with a lemony, garlicky sauce that infuses into the buttery fish during the very last seconds of cooking. Ultra-flavorful, tender and juicy, this scrumptious, sizzling main dish is on the dinner table in just about 20ish minutes. Yep and yay...
All of a Sudden, I Was in a Fish Frame of Mind, Y'all...
I was out grocery shopping the other day when my eyes fell upon a pack of snapper. I was actually there to pick up chicken thighs. So, in seconds, my usual chicken craving fell by the wayside. And, just like that, I was in a snapper state of mind.
But, my very favorite way to cook fish is to pan-sear it in my vintage enameled cast iron skillet. I don't know, y'all, but there's just something about this particular method that I crave. I like how fast the fish cooks right in front of your eyes. And, I also like how the fish seems to 'drink' the buttery sauce as it cooks.
So, I took my fish home and decided to create this pan seared snapper with garlic, lemon and butter/olive oil sauce, y'all. And it did not disappoint. Nope!
Super full of flavor and with a soft, meaty texture, this dish tastes like you just picked it up from a fancy-dancy restaurant. Yep. The natural brown butter that's made throughout the searing process incorporates itself perfectly into the citrus and garlic-studded olive oil.
And, the result is a melt-in-your-mouth pan seared snapper that's full of high and low flavor notes that dance aaaallll over your tongue. Indeed.
How to Make Pan Seared Snapper
Start by mixing the olive oil, garlic, lemon zest and juice, and finely chopped parsley in a bowl. Then, gather the rest of the ingredients:
Sprinkle the seasonings over both sides of the snapper:
Now, melt the butter in your enameled cast iron skillet:
Next, place the fish skin-side down in the hot skillet, and cook for a couple of minutes:
Then, flip the snapper over and sear the other side:
Flip the fish over one more time:
Finally, spoon the sauce evenly over the fillets for the last few seconds of cook time:
And that's it, y'all!
The first thing that you notice about this pan seared snapper is the abundance of complementary flavors and textures. The browned butter, garlic, fresh parsley and lemon sauce electrify your taste buds. And, the soft, flaky fish fillets glide down your throat, satiating you with their light yet hearty sustenance.
This is definitely the dish to bookmark for when you need something just as quick as it is fantastic, y'all. An ace-in-the-hole recipe for family or company that doubles or even triples well for special events.
Share this pan seared snapper with those whose love for you is just as saucy and sassy as it is safe and secure. And see y'all on the yum side...
Pan Seared Snapper
For the Seasoned Fish
For the Pan Seared Snapper
- 3 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley leaves, finely chopped
- 1 tablespoon minced garlic
- 1 teaspoon lemon juice, freshly squeezed
- ½ teaspoon lemon zest
- Season both sides of the snapper with the onion powder, paprika, and salt, black pepper and cayenne pepper to taste.
- Heat an enamled cast iron skillet over medium-high heat.
- Melt the butter in the pan.
- Place the seasoned snapper fillets skin-side down in the skillet.
- Cook for about 2 to 3 minutes, or until the skin is browned lightly and pulls away from the skillet easily.
- Flip the snapper fillets to skin-side up in the pan.
- Cook for an additional 2 to 3 minutes, or until just cooked through, then flip the fillets again.
- Spoon the olive oil, parsley and garlic mixture over the fillets.
- Cook for 1 additional minute, then remove from heat.
- Serve immediately.