Pan-Seared Red Snapper

Red snapper is a mild, tender fish that’s perfect for quick weeknight meals. In this recipe, it gets a crispy coating made from bread crumbs, Parmesan, and lemon-pepper seasoning. The result? A light, zesty crust that pairs beautifully with the fish’s delicate flavor. Cooked in just a few minutes on the stovetop, this dish is a great go-to when you need something delicious without a lot of fuss.

Ingredients for Pan-Seared Red Snapper

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• Dry bread crumbs: These create a crunchy, golden layer around the fish and add texture to every bite. Swap in panko for more crunch.
• Parmesan cheese: This hard cheese adds a savory, nutty kick that elevates the flavor of the crust. Romano cheese works too, especially if you want a stronger taste.
• Lemon-pepper seasoning: This premade seasoning adds a zesty and peppery punch that complements the fish. Can’t find it? Use black pepper and a bit of lemon zest instead.
• Red snapper fillets: Red snapper is a firm and mild fish that becomes the star of the show. Tilapia or haddock can be used if red snapper isn’t available.
• Olive oil: Olive oil helps the crust get nice and crispy when frying. Avocado oil is a great lighter alternative, or you can bake the fish with a light spray of cooking oil.

Directions

Step 1: Prepare the coating

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Mix the bread crumbs, Parmesan, lemon-pepper seasoning and salt in a shallow bowl. This will be the flavorful crust for your fish.

Step 2: Coat the fish

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Dip each fillet into the crumb mixture, making sure to press them lightly so the coating sticks well. Make sure each fillet is fully covered for an even and crispy crust.

Editor’s Tip: Want to boost the flavor? Add a bit of garlic powder or dried herbs like parsley to the crumb mixture.

Step 3: Fry the fillets

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Heat olive oil in a heavy skillet over medium heat. Add the coated fillets in batches once the oil is hot. Cook each fillet for four to five minutes per side or until the fillet flakes easily with a fork. You’re looking for a golden, crispy crust with tender fish inside.

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Pan-Seared Red Snapper Variations

• Bake it: For a lighter version, place the coated fillets on a greased baking sheet. Bake at 400°F for 12 to 15 minutes, flipping once, until the fish is flaky and the crust is golden.
• Add heat: Spice things up by adding a pinch of cayenne pepper or red pepper flakes to the crumb mixture. It’s a simple way to add some heat.
• Go gluten-free: Substitute with gluten-free bread crumbs to make the recipe gluten-free. Just be sure to check all other ingredients to ensure there’s no cross-contamination.

How to Store Pan-Seared Red Snapper

Cool leftover fillets completely before storing. Place them in an airtight container and refrigerate for up to four days.

How do you reheat red snapper?

To reheat, use a nonstick skillet or cast-iron pan over medium heat to keep the crust crispy or warm them in the oven at 350°F for about 10 minutes.

Can you make pan-seared red snapper ahead of time?

Yes! You can coat the fillets a day in advance and refrigerate them until you’re ready to cook. This lets the flavors meld and makes meal prep even quicker.

Pan-Seared Red Snapper Tips

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How do you know when red snapper is cooked?

The snapper is done when it flakes easily with a fork and turns opaque. Avoid overcooking it to keep it moist and tender.

What can I serve with this red snapper recipe?

This dish pairs well with fresh greens, roasted veggies or a light rice pilaf. For extra flavor, try serving it with a garlic butter sauce on the side.

How can I prevent the breading from falling off?

Pat the fish dry before coating it and press the crumbs onto the fillets gently. Use tongs to turn the fish carefully when cooking to keep the coating in place.

How do you get a crispy crust on red snapper?

Make sure the fillets are dry before coating them. Use enough oil to cover the skillet’s bottom and heat it well before adding the fish. Don’t crowd the pan and let each side cook without too much movement for a crisp, golden crust.