Pan-Seared Red Snapper


Learn how to cook red snapper fillets with this recipe for pan-seared fish. It's great for those with gourmet tastes on a tight schedule. My husband, who isn't a fish fan, requests this recipe often. Drizzle sauce over fish and serve with vegetables.

Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins


  • ¼ cup chopped green onions

  • 1 lemon, juiced

  • 2 tablespoons rice wine vinegar

  • 1 tablespoon olive oil

  • 1 tablespoon honey

  • 1 teaspoon Dijon mustard

  • 1 teaspoon ground ginger

  • 2 (4 ounce) fillets red snapper


  1. Mix together green onions, lemon juice, vinegar, olive oil, honey, mustard, and ginger in a shallow bowl; set aside.

  2. Rinse snapper under cold water and pat dry with paper towels.

  3. Heat a large nonstick skillet over medium heat. Dip snapper into marinade to coat both sides and cook in the hot skillet until opaque and lightly browned, 2 to 3 minutes per side. Pour remaining marinade into the skillet. Reduce heat and simmer until fish flakes easily with a fork, 2 to 3 minutes.

Editor's Note:

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts (per serving)

224 Calories
9g Fat
17g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 224
% Daily Value *
Total Fat 9g 11%
Saturated Fat 1g 7%
Cholesterol 41mg 14%
Sodium 139mg 6%
Total Carbohydrate 17g 6%
Dietary Fiber 3g 11%
Total Sugars 9g
Protein 24g
Vitamin C 46mg 230%
Calcium 80mg 6%
Iron 1mg 6%
Potassium 599mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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