Pan Seared Red Snapper
This Pan Seared Red Snapper is one of my favorites of all time because of the simplicity of the dish and the mild, slightly sweet, less fishy flavor and smell. And this recipe is extremely easy to make with just salt and pepper and paprika, and avocado oil. With the right techniques, you can make it super moist and delicious with nice and crispy fish skin. It's perfect for a date night or whenever you want to serve a special meal.
Also, this recipe is low FODMAP, which means it has no garlic or onion or any other high FODMAP ingredients. Also gluten free, GERD-friendly, and low-carb. Very easy on your stomach and a great, healthy source of protein.
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How to make the Fish Skin Crispy
I don't know if you all agree with me, but crispy fish skin is THE best part of pan-seared/pan-fried fish. I particularly like the crispy skin of red snapper so much because when you pan seared it, it has no fishy smell or fishy flavor at all. It's like eating a crispy, umami, salty thin cracker with so much flavor.
To achieve that crispness, there are a few things you need to do before, after, and during the cooking process.
- Make sure to pat the skin and flesh dry really well before cooking.
- Salt the skin just before you start cooking. If you season it well earlier, the skin releases moisture, and you know moisture is not good in this situation.
- Wait till the pan is nice and hot before you place the fish, but not scorching hot that it instantly burns the skin.
- Put the fish skin side down. It helps to cook the fish evenly and slowly.
- Very important. Hold the fish down for about 15 seconds to make sure the whole skin area touches the pan. The skin usually rolls a bit when it touches heat. Holding it down helps to keep it flat.
- Do not move or try to flip the fish until the skin gets golden on the edges and naturally releases from the pan with just a little help from a spatula.
- Baste with oil to prevent it from getting soggy from the steam of the fish.
- Serve it right away. Skin gets soggy as time goes by because of the steam and moisture from the flesh. Make sure to cook the fish right away before you serve, and definitely serve the skin side down.
Serving ideas for Pan Seared Red Snapper
I love it with a simple garlic lemon butter or just a squeeze of lemon on top of the fish fillet. Here's a simple recipe that you can quickly make:
For 2 servings:
- Heat a pan to medium-low. Add 4 tbsp of butter.
- When the butter is melted, add 4 cloves of garlic, minced, and saute until it’s fragrant (about 30 – 40 seconds). Do not brown the garlic or the butter.
- Then add 2 tbsp of lemon juice. Mix and let it bubble for a few seconds, and then turn off.
- Mix in 1 – 2 tsp of finely chopped parsley.
You can serve with a side salad or grilled or roasted vegetables. Also goes amazingly well with yellow rice. Tartar sauce, garlic aioli, and lemon butter sauce are also good sauce options for this pan fried red snapper.
I hope you give this easy recipe a try. If you have any questions, please add them below in the comment section. Also, please share your feedback, as it helps me so much to improve. Thank you!
-Roshani
Crispiest skin you're gonna get! Save this red snapper recipe for your next dinner date. It's so quick and easy to make with just a few ingredients. Always turn out so moist and delicious!
- 1 Red Snapper Fish fillet (6 oz / 170g)
- 1/2 tsp Sea salt (season to your taste)
- 1/4 tsp Freshly ground black pepper
- 1/4 tsp Paprika
- 1 tbsp Avocado oil/ Cooking oil of your choice
- 1 wedge of lemon or lime
Pat dry both sides of the fish fillet very well with paper towels to remove any excess moisture.
Season the flesh of the fish with salt, pepper and paprika. Turn it around and season the skin with salt.
Bring a stainless steel pan to medium heat. Add oil and let the oil heat up. Carefully place the fish fillet in - skin side down. Hold it flat to the pan for 20 - 30 seconds using a spatula to stop the skin from curling.
It's important that you heat the stainless steel pan to the right temperature before adding any oil or start cooking. There is a quick easy method to test if the pan is heated enough. Just splash a few drops of water to the pan. If those bubbles dance around the pan similar to murcury balls it means the pan is heated enough, you can add oil. If the water is just spread quickly and evaporate, the pan is not heated enough.
Fry the fish fillet, without touching or moving, for 3 - 4 minutess (depending on the thickness of the fillet) or until the skin is golden in color and it naturally releases from the pan when you gently lift it with a spatula.
if you're frying more than one fillet on the same pan, raise the heat a little bit and make sure not to over crowd the pan
Flip it and cook for another 1 - 2 minutes or until the fish is cooked all the way through. While cooking, baste the fish skin with the remaining oil to keep the skin crisp. (The cooked temperature for fish is 135°F or 57°C when you test with an instant thermometer)
Serve it immediately, skin side up, with a wedge of lime/lemon.
