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Pan Seared Red Snapper

Pan Seared Red Snapper

Name: Pan Seared Red Snapper
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 (4 ounce) fillets red snapper; 1 tablespoon olive oil; 1 lemon, juiced; 2 tablespoons rice wine vinegar; 1 teaspoon Dijon mustard; 1 tablespoon honey; ¼ cup chopped green onions; 1 teaspoon ground ginger

Rating: 4.11 stars

262 Ratings
208 Reviews
30 Photos

This is great for a gourmet taste on a tight schedule. Also, my husband, who isn't a fish fan, requests this recipe! Drizzle sauce over fish, and serve with vegetables.

By OCTOBERK8

Gallery

Recipe Summary

prep:

10 mins

cook:

10 mins

total:

20 mins

Servings:

Yield:

2 servings

Nutrition Info

Ingredients

Original recipe yields 2 servings

The ingredient list now reflects the servings specified

2 (4 ounce) fillets red snapper
1 tablespoon olive oil
1 lemon, juiced
2 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
¼ cup chopped green onions
1 teaspoon ground ginger

Directions

Step 1

Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.

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Step 2

Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

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; protein 24g 48% DV; carbohydrates 16.5g 5% DV; fat 8.5g 13% DV; cholesterol 41.4mg 14% DV; sodium 138.7mg 6% DV. Full Nutrition

Reviews (208)

Most helpful positive review

WLA

02/17/2003

I love this recipe but decided to play with it the second time around. I replaced the green onion with about 1/8 c of chopped shallots and marinated the snapper for about 5 minutes in the sauce. It came out excellent! Read More

Helpful

(263)

Most helpful critical review

Janna

01/12/2007

This was so disgusting. the fish was boiled not fried. it smelled and tasted like fish. I threw the whole pan out. Read More

Helpful

(19)

262 Ratings

5 star values: 133
4 star values: 73
3 star values: 24
2 star values: 16
1 star values: 16

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

WLA

02/17/2003

Helpful

(263)

mommaof4

09/11/2003

This was very good and worthy of making again. The lemon sauce was very tangy. Salt and pepper needs to be added to taste and perhaps a little cayenne or cajun spice might go well. Read More

Helpful

(126)

MONI_B

10/20/2002

WOW!! This tastes like a restaurant dish! The sauce is sooo good. I served it with couscous and sweet peas. Thanks! Read More

Helpful

(100)

MIKE MARTINIS

10/20/2002

Excellent dish. Very quick and easy to prepare. I took the fish out of the pan and reduced the marinade for use as a sauce to pour over the fish.It turned out well. Read More

Helpful

(53)

HUSKER1968

01/18/2003

My husband has eaten a lot of red snapper over his lifetime and said this is the best he's ever had! I also made it for my mom who doesn't like fish and she loved it. She wants me to make it every time I make fish for her. Thanks! Read More

Helpful

(41)

Kinja

04/11/2006

Add a little salt and pepper to the marinade it will help punch up the flavours. I also cooked on high heat and sprayed the pan with some non-stick spray. I let the mixture reduce and slightly brown which made the dish look a lot nicer than some of the photo's I saw of this dish. Read More

Helpful

(38)

SarahFriedman

09/05/2003

This was very very easy and delicious. I marinated my fish for about 20 minutes or so first at room temp then popped it in the skillet. A keeper! Loved it! Thanks! Read More

Helpful

(28)

Anastasia

10/16/2002

This is a great way to prepare snapper. This was excellent served with rice pilaf and steamed vegetables. Read More

Helpful

(23)

Elizabeth

10/20/2002

I used cooking spray instead of oil to bring the fat content down and it turned out great! It was a unique flavor and therefore worthy of serving at a dinner party. I will make this again. Read More

Helpful

(20)

Janna

01/12/2007

This was so disgusting. the fish was boiled not fried. it smelled and tasted like fish. I threw the whole pan out. Read More

Helpful

(19)

More Reviews

Back to Pan Seared Red Snapper

All Reviews for Pan Seared Red Snapper

- of Reviews

Nutritional Information

Pan Seared Red Snapper

Servings Per Recipe: 2
Calories: 224.3

% Daily Value *

protein: 48 %

carbohydrates: 5 %

dietary fiber: 12 %

sugars:

fat: 13 %

saturated fat: 7 %

cholesterol: 14 %

vitamin a iu: 5 %

niacin equivalents: 38 %

vitamin b6: 33 %

vitamin c: 77 %

folate: 5 %

calcium: 8 %

iron: 5 %

magnesium: 17 %

potassium: 17 %

sodium: 6 %

thiamin: 9 %

calories from fat:

*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.

Reviews for: Photos of Pan Seared Red Snapper

1 of 208

All Reviews

WLA

02/17/2003

Helpful

(263)

mommaof4

09/11/2003

This was very good and worthy of making again. The lemon sauce was very tangy. Salt and pepper needs to be added to taste and perhaps a little cayenne or cajun spice might go well.

Helpful

(126)

MONI_B

10/20/2002

WOW!! This tastes like a restaurant dish! The sauce is sooo good. I served it with couscous and sweet peas. Thanks!

Helpful

(100)

MIKE MARTINIS

10/20/2002

Excellent dish. Very quick and easy to prepare. I took the fish out of the pan and reduced the marinade for use as a sauce to pour over the fish.It turned out well.

Helpful

(53)

HUSKER1968

01/18/2003

Helpful

(41)

Kinja

04/11/2006

Helpful

(38)

SarahFriedman

09/05/2003

This was very very easy and delicious. I marinated my fish for about 20 minutes or so first at room temp then popped it in the skillet. A keeper! Loved it! Thanks!

Helpful

(28)

Anastasia

10/16/2002

This is a great way to prepare snapper. This was excellent served with rice pilaf and steamed vegetables.

Helpful

(23)

Elizabeth

10/20/2002

I used cooking spray instead of oil to bring the fat content down and it turned out great! It was a unique flavor and therefore worthy of serving at a dinner party. I will make this again.

Helpful

(20)

Janna