There’s something truly special about snapper fillets—their delicate, sweet flavor and firm texture make them incredibly versatile for quick weeknight dinners or impressive weekend meals. Whether you’re craving something light and citrusy or rich and comforting, we’ve gathered 34 mouthwatering recipes that will inspire your next kitchen adventure. Get ready to discover new favorites that will have everyone asking for seconds!
Grilled Lemon Herb Snapper Fillets
Kitchen confidence comes easy with this grilled snapper. Keep it simple with bright lemon and fresh herbs. Perfect for weeknight dinners or weekend gatherings.
Ingredients
– 4 snapper fillets (6 oz each), skin-on for better grilling
– 3 tbsp olive oil (or any neutral oil)
– 2 lemons, one juiced and one sliced
– 2 tbsp fresh parsley, chopped
– 1 tbsp fresh thyme leaves
– 2 cloves garlic, minced
– 1 tsp kosher salt
– ½ tsp black pepper
Instructions
1. Preheat gas or charcoal grill to medium-high heat (400°F).
2. Pat snapper fillets completely dry with paper towels for better searing.
3. Whisk olive oil, lemon juice, parsley, thyme, garlic, salt, and pepper in a small bowl.
4. Brush both sides of each fillet generously with the herb mixture.
5. Place lemon slices directly on the grill grates to create a non-stick surface.
6. Lay snapper fillets skin-side down on the lemon slices.
7. Grill for 4-5 minutes without moving to develop grill marks.
8. Carefully flip fillets using a thin spatula when skin releases easily.
9. Grill for another 3-4 minutes until flesh is opaque and flakes with a fork.
10. Check internal temperature reaches 145°F with an instant-read thermometer.
11. Transfer fillets to a clean plate immediately to prevent overcooking.
Light, flaky texture pairs beautifully with the citrus-herb crust. Serve over quinoa with grilled asparagus, or stuff into tacos with cabbage slaw. The bright lemon cuts through the snapper’s mild sweetness for a balanced bite.
Pan-Seared Snapper with Garlic Butter
Glistening with garlic butter and perfectly crisp skin, this pan-seared snapper comes together in minutes. Get your skillet hot and let’s make a restaurant-quality meal at home. Simple ingredients create impressive results every time.
Ingredients
– 2 (6-ounce) snapper fillets, skin on (or any firm white fish)
– 1/2 tsp kosher salt
– 1/4 tsp black pepper, freshly ground
– 2 tbsp olive oil (or any neutral oil)
– 3 tbsp unsalted butter
– 3 garlic cloves, minced
– 2 tbsp fresh lemon juice
– 2 tbsp fresh parsley, chopped (or cilantro)
Instructions
1. Pat snapper fillets completely dry with paper towels on both sides.
2. Season both sides of fillets evenly with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place fillets skin-side down in the hot skillet, pressing gently with a spatula for 10 seconds to prevent curling.
5. Cook undisturbed for 4-5 minutes until skin is golden brown and crispy.
6. Flip fillets carefully using a thin spatula and cook flesh-side down for 2-3 minutes.
7. Transfer cooked fillets to a warm plate, skin-side up to maintain crispiness.
8. Reduce heat to medium and add butter to the same skillet.
9. Cook butter for 1 minute until melted and slightly foamy.
10. Add minced garlic and cook for 30 seconds until fragrant but not browned.
11. Remove skillet from heat and stir in fresh lemon juice.
12. Stir in chopped parsley until evenly distributed in the sauce.
13. Spoon the garlic butter sauce over the plated snapper fillets.
Zesty lemon cuts through the rich butter while crispy skin gives way to flaky, tender fish. Serve immediately over quinoa or with roasted asparagus for a complete meal that feels elegant yet effortless.
Snapper Fillet en Papillote with Vegetables
Baking snapper in parchment paper creates a perfectly steamed, flavorful meal with minimal cleanup. This method locks in moisture while allowing the vegetables to cook alongside the fish. You’ll have a restaurant-quality dinner ready in under 30 minutes.
Ingredients
– 4 (6-ounce) snapper fillets, skin removed
– 2 cups cherry tomatoes, halved
– 1 yellow bell pepper, thinly sliced
– 1 zucchini, thinly sliced into half-moons
– 4 cloves garlic, minced
– 2 tablespoons olive oil (or any neutral oil)
– 1 lemon, thinly sliced
– 2 tablespoons fresh parsley, chopped
– 1 teaspoon dried oregano
– Salt and black pepper, to taste
Instructions
1. Preheat your oven to 400°F.
2. Cut four 15×15-inch squares of parchment paper.
3. Place one snapper fillet in the center of each parchment square.
4. Season both sides of each fillet with salt and black pepper.
5. Arrange cherry tomatoes, yellow bell pepper, and zucchini around each fillet.
6. Sprinkle minced garlic evenly over the fish and vegetables.
7. Drizzle 1/2 tablespoon of olive oil over each portion.
8. Place 2-3 lemon slices on top of each fillet.
9. Sprinkle dried oregano and chopped parsley over everything.
10. Fold the parchment paper over the ingredients to create a half-moon shape.
11. Starting at one end, make small, tight folds along the edge to seal the packet completely.
12. Place all packets on a baking sheet.
13. Bake for 15 minutes at 400°F until the packets puff up.
14. Carefully open one packet to check if the fish flakes easily with a fork.
15. Let the packets rest for 2 minutes before serving.
16. Serve directly in the parchment paper or transfer to plates.
Making this dish yields tender, flaky fish that absorbs all the vegetable juices. The tomatoes burst during cooking, creating a light sauce that coats everything beautifully. Try serving it over couscous or with crusty bread to soak up the flavorful liquid.
Crispy Snapper Tacos with Lime Slaw
Bold flavors and satisfying crunch define these fish tacos. Crispy snapper pairs perfectly with zesty lime slaw for a fresh weeknight meal. You’ll have restaurant-quality tacos ready in under 30 minutes.
Ingredients
– 1 lb snapper fillets, cut into 1-inch strips (skinless works best)
– 1 cup all-purpose flour (for dredging)
– 2 eggs, beaten (large eggs preferred)
– 1 cup panko breadcrumbs (or regular breadcrumbs)
– 1/2 cup vegetable oil (or any neutral oil)
– 4 corn tortillas (6-inch size)
– 2 cups shredded cabbage (green or purple)
– 1/4 cup mayonnaise
– 2 limes, juiced (about 1/4 cup)
– 1/4 cup chopped cilantro
– 1 tsp chili powder
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Combine shredded cabbage, mayonnaise, lime juice, cilantro, and 1/4 tsp salt in a medium bowl.
2. Mix the slaw thoroughly and refrigerate for at least 15 minutes to allow flavors to meld.
3. Pat snapper strips completely dry with paper towels to ensure maximum crispiness.
4. Season flour with remaining 1/4 tsp salt, black pepper, and chili powder in a shallow dish.
5. Place beaten eggs in a second shallow dish and panko breadcrumbs in a third dish.
6. Dredge each snapper strip first in seasoned flour, shaking off excess.
7. Dip floured strips into beaten eggs, allowing excess to drip off.
8. Coat egg-dipped strips in panko breadcrumbs, pressing gently to adhere.
9. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
10. Carefully place breaded snapper strips in hot oil without overcrowding the pan.
11. Fry for 2-3 minutes per side until golden brown and internal temperature reaches 145°F.
12. Transfer cooked snapper to a wire rack set over a baking sheet to maintain crispness.
13. Warm corn tortillas directly over a gas flame for 15 seconds per side or in a dry skillet.
14. Place 2-3 snapper strips in the center of each warmed tortilla.
15. Top generously with prepared lime slaw.
Serve immediately while the fish is still hot and crispy. The contrast between the crunchy coating and tender fish creates fantastic texture. For a fun twist, set up a taco bar with extra lime wedges and hot sauce for customizing.
Snapper Fillet with Mango Salsa
Getting snapper on your table fast with this vibrant dish. Golden fillets pair perfectly with sweet mango salsa for a meal that feels fancy but comes together in minutes. Great for weeknights when you want something fresh and impressive.
Ingredients
– 4 snapper fillets (6 oz each, skin-on or skinless)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp salt (divided, adjust to taste)
– ½ tsp black pepper
– 2 ripe mangoes (diced into ¼-inch pieces)
– ½ red onion (finely chopped)
– 1 jalapeño (seeded and minced, optional for heat)
– ¼ cup fresh cilantro (chopped)
– 2 tbsp lime juice (freshly squeezed)
Instructions
1. Pat snapper fillets completely dry with paper towels.
2. Season both sides of fillets with ¾ tsp salt and all black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place fillets in skillet presentation-side down (skin-side down if skin-on).
5. Cook for 3-4 minutes until edges turn opaque and bottom develops golden crust.
6. Flip fillets using thin spatula to prevent breaking.
7. Cook second side for 2-3 minutes until flesh flakes easily with fork.
8. Transfer fillets to clean plate to rest while preparing salsa.
9. Combine diced mangoes, red onion, jalapeño, and cilantro in medium bowl.
10. Add lime juice and remaining ¼ tsp salt to salsa mixture.
11. Gently toss salsa ingredients until evenly coated.
12. Let salsa sit for 5 minutes to allow flavors to meld.
What makes this dish special is the contrast between the flaky, mild fish and the bright, chunky salsa. The snapper stays moist while the mango brings natural sweetness that balances the jalapeño’s subtle heat. Serve it over cilantro rice or with crispy plantain chips for extra texture.
Baked Snapper Fillet with Mediterranean Flavors
Finally, a baked snapper recipe that delivers restaurant-quality results with minimal effort. Fresh Mediterranean flavors transform this simple fish into a vibrant weeknight dinner. Follow these precise steps for perfectly cooked, flaky fillets every time.
Ingredients
- 4 snapper fillets (6 oz each), skin-on for crispiness
- 3 tbsp olive oil (extra virgin for best flavor)
- 2 lemons (1 sliced, 1 juiced)
- 4 garlic cloves, minced
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- 1/2 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, pitted
- 2 tbsp capers, drained
- 1/4 cup fresh parsley, chopped
- Salt and black pepper (measured precisely in steps)
Instructions
- Preheat oven to 400°F and position rack in center.
- Pat snapper fillets completely dry with paper towels to ensure crispy skin.
- Brush baking dish with 1 tablespoon olive oil to prevent sticking.
- Arrange fillets skin-side down in single layer with space between them.
- Rub remaining 2 tablespoons olive oil evenly over all fillet surfaces.
- Sprinkle exactly 1/2 teaspoon salt and 1/4 teaspoon black pepper total across all fillets.
- Press minced garlic evenly onto each fillet’s surface.
- Sprinkle oregano and smoked paprika evenly over fillets.
- Arrange lemon slices, cherry tomatoes, olives, and capers around fillets in baking dish.
- Drizzle fresh lemon juice evenly over everything in dish.
- Bake at 400°F for 12-15 minutes until internal temperature reaches 145°F and flesh flakes easily.
- Check for doneness by inserting fork at thickest part – flesh should be opaque throughout.
- Sprinkle fresh parsley over baked fillets and vegetables immediately after removing from oven.
Your snapper will emerge with beautifully crisp skin and moist, flaky flesh that pulls apart cleanly. The briny olives and capers balance the bright lemon and aromatic oregano perfectly. Try serving over couscous to soak up the flavorful pan juices, or stuff into warm pita with tzatziki for a Mediterranean-inspired fish sandwich.
Snapper Ceviche with Avocado
Fresh snapper ceviche delivers bright, zesty flavors with creamy avocado for balance. For best results, use the freshest fish you can find and serve immediately after preparation. This no-cook dish comes together quickly for a refreshing appetizer or light meal.
Ingredients
– 1 lb fresh snapper fillets, skinless and boneless (sashimi-grade recommended)
– 1 cup freshly squeezed lime juice (about 8-10 limes)
– 1 medium red onion, thinly sliced (soak in ice water to reduce sharpness)
– 1-2 serrano peppers, thinly sliced (remove seeds for less heat)
– 1 large avocado, diced (add just before serving)
– 1/4 cup chopped cilantro
– 1 tsp salt (adjust to taste)
– Tortilla chips or tostadas for serving (optional)
Instructions
1. Cut snapper into 1/2-inch cubes using a sharp knife.
2. Place fish in a glass or ceramic bowl—avoid metal to prevent reaction with acid.
3. Pour lime juice over fish, ensuring all pieces are fully submerged.
4. Cover and refrigerate for 20-25 minutes until fish turns opaque around edges but remains slightly translucent in center.
5. While fish cures, soak sliced red onion in ice water for 10 minutes to mellow flavor, then drain thoroughly.
6. Drain most of the lime juice from the fish, leaving about 2 tablespoons in the bowl.
7. Add drained red onion, sliced serrano peppers, and salt to the fish mixture.
8. Gently fold in diced avocado and chopped cilantro just before serving to maintain texture.
9. Taste and adjust seasoning if needed, adding more salt or lime juice.
10. Serve immediately in chilled bowls or glasses. Snapper ceviche offers firm yet tender fish with bright citrus notes against creamy avocado. The serrano peppers provide subtle heat that builds with each bite. For a stunning presentation, serve in martini glasses with plantain chips for scooping.
Snapper Fillet with Tomato Basil Sauce
Very few dishes balance elegance and simplicity like this snapper preparation. Vibrant tomato basil sauce complements the delicate fish perfectly. You’ll have restaurant-quality results in under 30 minutes.
Ingredients
– 4 snapper fillets (6 oz each), skin-on for crispiness
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 28 oz canned crushed tomatoes
– 1/4 cup fresh basil, chopped plus extra for garnish
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp red pepper flakes (optional for heat)
Instructions
1. Pat snapper fillets completely dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place snapper fillets skin-side down in the hot skillet, pressing gently with a spatula for 30 seconds to prevent curling.
4. Cook snapper for 4-5 minutes until skin is golden brown and crispy.
5. Flip fillets carefully using a thin spatula and cook for 2-3 minutes until flesh turns opaque.
6. Transfer cooked snapper to a clean plate and tent with foil to keep warm.
7. Reduce heat to medium and add diced onion to the same skillet, scraping up any browned bits from the fish.
8. Cook onion for 3-4 minutes until softened and translucent.
9. Add minced garlic and cook for 1 minute until fragrant but not browned.
10. Pour in crushed tomatoes and add red pepper flakes if using, stirring to combine.
11. Simmer sauce for 8-10 minutes until slightly thickened, stirring occasionally.
12. Stir in chopped basil and cook for 1 minute to wilt the herbs.
13. Return snapper fillets to the skillet, spooning sauce over the top.
14. Heat for 2 minutes until fish is warmed through.
15. Remove from heat and garnish with fresh basil leaves.
Mild snapper flakes beautifully against the rich, acidic tomato sauce. The crispy skin provides satisfying texture contrast. Serve over creamy polenta or with crusty bread to soak up every bit of sauce.
Snapper Curry with Coconut Milk
Earthy and aromatic, this snapper curry comes together in under 30 minutes. Fresh fish simmers in creamy coconut milk with vibrant spices. It’s a weeknight-friendly dish that feels special enough for company.
Ingredients
– 1 lb snapper fillets, skin removed, cut into 2-inch pieces (or any firm white fish)
– 1 tbsp coconut oil (or any neutral oil)
– 1 medium yellow onion, thinly sliced
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 1 tbsp red curry paste
– 1 (14 oz) can full-fat coconut milk
– 1 tbsp fish sauce
– 1 tsp brown sugar
– 1 lime, juiced
– ¼ cup fresh cilantro, chopped
– 1 red chili, sliced (optional, for heat)
Instructions
1. Heat coconut oil in a large skillet over medium heat until shimmering.
2. Add sliced onion and cook for 4 minutes, stirring occasionally, until softened.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add red curry paste and cook for 30 seconds, stirring constantly to toast the spices.
5. Pour in coconut milk, scraping the bottom of the skillet to incorporate any browned bits.
6. Stir in fish sauce and brown sugar until fully combined.
7. Bring the curry to a gentle simmer, then reduce heat to medium-low.
8. Gently place snapper pieces into the simmering curry in a single layer.
9. Cover the skillet and cook for 6-8 minutes until fish is opaque and flakes easily with a fork.
10. Remove from heat and stir in fresh lime juice.
11. Garnish with chopped cilantro and sliced red chili if using.
Flaky snapper melts into the creamy, slightly spicy coconut broth. Serve it over jasmine rice to soak up every drop, or with crusty bread for dipping. The curry thickens slightly as it rests, making excellent leftovers.
Thai-Style Baked Snapper Fillet
Craving restaurant-quality Thai flavors without the fuss? This baked snapper delivers vibrant, aromatic notes with minimal cleanup. Crispy-skinned fillets soak up a tangy, spicy marinade that caramelizes beautifully in the oven.
Ingredients
– 2 snapper fillets (6 oz each, skin-on for crispiness)
– 3 tbsp soy sauce (or tamari for gluten-free)
– 2 tbsp lime juice (freshly squeezed for brightest flavor)
– 1 tbsp fish sauce (adjust for saltiness preference)
– 1 tbsp brown sugar (helps with caramelization)
– 2 cloves garlic, minced (fresh preferred over powdered)
– 1 Thai chili, thinly sliced (seeds removed for less heat)
– 1 tbsp vegetable oil (or any neutral high-heat oil)
– ¼ cup cilantro leaves (for garnish, optional)
Instructions
1. Preheat your oven to 400°F and position a rack in the center.
2. Pat snapper fillets completely dry with paper towels—this ensures crispy skin.
3. Whisk soy sauce, lime juice, fish sauce, brown sugar, minced garlic, and sliced chili in a small bowl until sugar dissolves.
4. Brush both sides of each fillet with vegetable oil and place skin-side up on a parchment-lined baking sheet.
5. Pour the marinade evenly over the fillets, making sure to coat the skin thoroughly.
6. Bake for 12-15 minutes until the skin is bubbly and crispy at the edges.
7. Check doneness by inserting a fork—the flesh should flake easily and be opaque throughout.
8. Switch to broil for the final 2 minutes to deepen color and crispiness, watching carefully to prevent burning.
9. Transfer fillets to plates using a thin spatula to keep the skin intact.
10. Spoon any remaining pan juices over the top and garnish with fresh cilantro.
Flaky, moist fish contrasts with crackling skin, while the marinade balances salty, sweet, and spicy notes. Serve over jasmine rice to soak up the savory sauce, or alongside a crisp cucumber salad for freshness. The aromatic garlic-chili infusion makes this dish feel special enough for company.
Snapper with Lemon Capers and Spinach
Elegant yet surprisingly simple, this snapper dish comes together in under 30 minutes. The bright lemon and briny capers cut through the richness of the fish perfectly. You’ll impress dinner guests while keeping weeknight cooking stress-free.
Ingredients
– 4 snapper fillets (6 oz each), skin-on for crispiness
– 2 tbsp olive oil (or any neutral oil)
– 3 garlic cloves, minced
– 1/4 cup capers, drained
– 1 lemon, juiced and zested
– 5 oz fresh spinach
– 2 tbsp butter, cold
– Salt and pepper (be generous with seasoning)
Instructions
1. Pat snapper fillets completely dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place snapper fillets skin-side down in the hot skillet, pressing gently with a spatula for 30 seconds to prevent curling.
4. Cook snapper for 4-5 minutes until skin is golden brown and crispy.
5. Flip fillets carefully using a thin spatula and cook for 2-3 more minutes until flesh is opaque.
6. Transfer cooked snapper to a warm plate and tent loosely with foil.
7. Reduce heat to medium and add minced garlic to the same skillet, cooking for 30 seconds until fragrant.
8. Add capers and cook for 1 minute until they start to crisp slightly.
9. Pour in lemon juice and zest, scraping up any browned bits from the pan bottom.
10. Add spinach in batches, wilting each addition before adding more, about 2-3 minutes total.
11. Remove skillet from heat and swirl in cold butter until sauce thickens slightly.
12. Season spinach mixture with salt and pepper to taste.
13. Spoon spinach and caper sauce over the plated snapper fillets.
Perfectly cooked snapper boasts crisp skin that gives way to tender, flaky flesh. The buttery spinach provides a vibrant green contrast to the white fish, while capers add salty bursts in every bite. Serve immediately over creamy polenta or with crusty bread to soak up the lemony pan sauce.
Snapper Fillet with Asparagus and Hollandaise
Dive into this elegant yet approachable seafood dish that comes together in under 30 minutes. Perfect for weeknight dinners that feel special enough for company. The combination of flaky fish, crisp-tender asparagus, and rich sauce delivers restaurant-quality results at home.
Ingredients
– 4 (6 oz) snapper fillets, skin-on or skinless
– 1 lb fresh asparagus, ends trimmed
– 3 large egg yolks
– 1 tbsp lemon juice, freshly squeezed
– 1/2 cup unsalted butter, melted and warm
– 1/4 tsp cayenne pepper, optional for heat
– 2 tbsp olive oil, or any neutral oil
– Salt and black pepper, to season
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange asparagus in a single layer on the baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper.
3. Roast asparagus for 12-15 minutes until crisp-tender and slightly browned at the tips.
4. Pat snapper fillets completely dry with paper towels to ensure proper searing.
5. Season both sides of fillets generously with salt and black pepper.
6. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
7. Place fillets in the hot skillet presentation-side down and cook undisturbed for 3-4 minutes.
8. Flip fillets carefully using a thin spatula and cook for another 2-3 minutes until flesh flakes easily.
9. For the hollandaise, whisk egg yolks and lemon juice vigorously in a heatproof bowl until pale and thickened.
10. Place the bowl over a pot of gently simmering water, making sure the bottom doesn’t touch the water.
11. Continue whisking constantly while slowly drizzling in warm melted butter until the sauce thickens and doubles in volume.
12. Remove from heat immediately and whisk in cayenne pepper if using.
13. Plate roasted asparagus first, top with seared snapper fillets, and spoon hollandaise sauce over everything.
Flaky, moist snapper contrasts beautifully with the crisp asparagus spears beneath the velvety hollandaise. The lemon brightens the rich butter sauce without overwhelming the delicate fish. Serve alongside roasted potatoes or over a bed of quinoa for a complete meal that impresses with minimal effort.
Smoky Cajun Snapper Fillet
Mouthwatering and perfectly spiced, this smoky Cajun snapper comes together in under 30 minutes. The bold seasoning creates a flavorful crust while keeping the fish moist. You’ll love how restaurant-quality this dish tastes with minimal effort.
Ingredients
– 4 (6 oz) snapper fillets, skin-on or skinless
– 2 tbsp olive oil (or any neutral oil)
– 2 tbsp Cajun seasoning blend
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp cayenne pepper (adjust for heat preference)
– 1 lemon, cut into wedges
– 2 tbsp chopped fresh parsley
– Salt to taste
Instructions
1. Pat snapper fillets completely dry with paper towels.
2. Mix Cajun seasoning, smoked paprika, garlic powder, and cayenne in a small bowl.
3. Rub seasoning mixture evenly over both sides of each fillet.
4. Heat olive oil in a large skillet over medium-high heat until shimmering (about 2 minutes).
5. Place fillets in the hot skillet, presentation side down.
6. Cook for 4-5 minutes until a dark crust forms on the bottom.
7. Flip fillets carefully using a thin spatula.
8. Cook second side for 3-4 minutes until fish flakes easily with a fork.
9. Remove fillets from skillet and transfer to serving plates.
10. Squeeze fresh lemon juice over the cooked fish.
11. Sprinkle with chopped parsley and season with salt.
Juicy and flaky with a satisfying crispy crust, the snapper delivers bold heat balanced by smoky paprika. Serve over creamy grits or with roasted vegetables to soak up the spicy juices. The lemon brightens each bite while the parsley adds fresh contrast to the rich seasoning.
Snapper Fillet with White Wine and Herbs
Mild yet flavorful, this snapper fillet comes together quickly with a bright white wine and herb sauce. Perfect for weeknights when you want something elegant without the fuss. The pan sauce adds restaurant-quality flair in under 30 minutes.
Ingredients
– 4 (6-ounce) snapper fillets, skin-on or skinless
– 1/2 cup dry white wine, such as Sauvignon Blanc
– 2 tablespoons olive oil, or any neutral oil
– 3 tablespoons unsalted butter, divided
– 2 garlic cloves, minced
– 2 tablespoons fresh parsley, chopped
– 1 tablespoon fresh thyme leaves
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper, freshly ground
Instructions
1. Pat snapper fillets completely dry with paper towels to ensure a crisp sear.
2. Season both sides of fillets evenly with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place fillets in the skillet presentation-side down and cook undisturbed for 3–4 minutes until golden brown.
5. Flip fillets carefully using a thin spatula and cook for another 2–3 minutes until flesh flakes easily with a fork.
6. Transfer cooked fillets to a warm plate and tent loosely with foil.
7. Reduce heat to medium and add 1 tablespoon butter to the same skillet.
8. Add minced garlic and cook for 30 seconds until fragrant but not browned.
9. Pour in white wine, scraping up any browned bits from the pan bottom with a wooden spoon.
10. Simmer sauce for 2–3 minutes until reduced by half and slightly thickened.
11. Stir in remaining 2 tablespoons butter until melted and sauce is glossy.
12. Add chopped parsley and thyme leaves, stirring to combine.
13. Return snapper fillets to the skillet and spoon sauce over them.
14. Cook for 1 minute to rewarm fillets in the sauce.
15. Remove from heat and serve immediately.
Keep the snapper’s delicate texture intact with its flaky interior and crisp-edged crust. The buttery wine sauce clings beautifully to each bite, bright with herbs and a subtle tang. Try serving over creamy polenta or with roasted asparagus to soak up every drop of sauce.
Snapper Fillet in Garlic Lemon Butter Sauce
Buttery, garlicky, and bright—this snapper fillet comes together in under 20 minutes. Perfect for busy weeknights when you want something restaurant-worthy without the fuss. Fresh lemon and herbs make it feel special.
Ingredients
- 4 snapper fillets (6 oz each), patted dry
- 3 tbsp unsalted butter, divided
- 2 tbsp olive oil (or any neutral oil)
- 4 garlic cloves, minced
- 1/4 cup fresh lemon juice
- 2 tbsp chopped fresh parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- Lemon wedges for serving
Instructions
- Season both sides of snapper fillets with salt and pepper.
- Heat 1 tablespoon butter and all olive oil in a large skillet over medium-high heat until butter melts and foams.
- Place fillets skin-side up in the hot skillet. Tip: Don’t overcrowd—cook in batches if needed.
- Cook for 3–4 minutes until golden brown and edges turn opaque.
- Flip fillets carefully using a thin spatula.
- Cook for another 2–3 minutes until flesh flakes easily with a fork.
- Transfer snapper to a plate and cover loosely with foil.
- Reduce heat to medium-low and add remaining 2 tablespoons butter to the same skillet.
- Add minced garlic and sauté for 30 seconds until fragrant but not browned. Tip: Burnt garlic tastes bitter—watch closely.
- Pour in lemon juice and scrape up any browned bits from the pan bottom.
- Simmer sauce for 1 minute until slightly thickened.
- Stir in chopped parsley.
- Return snapper fillets to the skillet and spoon sauce over them. Tip: Let them warm through for 1 minute off heat.
Hearty yet light, the snapper stays moist inside with a crisp sear outside. The garlic-lemon butter soaks into every bite, brightening the mild fish without overpowering it. Serve over quinoa or with roasted asparagus to soak up the extra sauce.
Conclusion
Deliciously versatile, these 34 snapper fillet recipes offer endless inspiration for your kitchen adventures. We hope you found some new favorites to try! Share which recipe you’re most excited about in the comments below, and don’t forget to pin this article to your Pinterest boards for easy reference. Happy cooking!
