Few things are as satisfying as a perfectly pan-fried red snapper fillet, and this red snapper recipe will definitely satisfy your cravings! Back when I worked in restaurants in my earlier years in the industry, I was fortunate enough to spend a few years working in a fantastic Portuguese fine dining restaurant where we served a lot of fish and seafood. It was a great opportunity to really explore working with different kinds of seafood, how to best prepare them, what sorts of flavors would pair well with them and really just being able to take advantage of some amazingly fresh local fish.
One of our hits on the menu was this amazing red snapper recipe that included licorice caramelized notes from fennel, earthy tones from herbed roasted potatoes and a velvety buttery finger-licking-good orange beurre blanc that enriched the whole dish with a certain creaminess and really completed it in a very savory and satisfying way.
Fast forward 4 years later, that dish suddenly popped into my head and immediately made me crave a beautifully seared, crispy red snapper fillet. So I bought a whole red snapper, filleted it and started testing some flavor combos. After trying a few different things, this recipe I’m about to share with you was born.
In this post, I’ll guide you through every step, ensuring you get that crispy skin just right. Plus, I’ll share expert tips to elevate your snapper recipes!
Why I Love This Red Snapper Recipe
- Crispiness – Instead of discarding the red snapper fillet’s skin, we turn it into the star of the show and get a beautifully crispy seared skin.
- Bright and Velvety Tones – Sweet citrusy orange accents and creaminess from the beurre blanc.
- Hearty and Flavorful Warm Salad – Herbed and earthy roasted potatoes, sweet caramelized licorice notes from the fennel, and a touch of freshness from raw juicy grape tomatoes.
How to Cook Red Snapper – What You’ll Need
Red Snapper:
- 2 red snapper fillets (skin-on)
- 1 tbsp extra virgin olive oil
- 1 tbsp unsalted butter
- Salt & black pepper (to taste)
Roasted Potato & Fennel Warm Salad:
- 1/2 fennel bulb, thinly sliced
- 1 1/2 cups mini potatoes, halved
- Handful of cherry tomatoes, halved
- 1 tbsp extra virgin olive oil
- 1 tbsp unsalted butter
- 2 rosemary sprigs, roughly chopped
- 1 green onion, sliced
- 1/2 lemon (juice & zest)
- Salt & black pepper (to taste)
Orange Beurre Blanc:
- 1 cup fresh orange juice + zest
- 2 tbsp apple cider vinegar
- 1 shallot, finely sliced
- 2 whole cloves
- 6 tbsp unsalted butter (cold & cubed)
- 1 tbsp fresh dill, chopped
- Salt & black pepper (to taste)
Crispy Shallots:
- 4 shallots, thinly sliced
- Vegetable oil (for frying)
- Salt
Garnishes:
- Fresh dill
- Orange segments
- Herb oil (optional)
Step-By-Step Instructions
1. Prepare the Red Snapper
- Score the Skin – Pat the fillets dry and use a sharp knife to lightly score the skin (this prevents shrinking when searing). Season both sides with salt and pepper.
- Sear the Fish – Heat olive oil and butter in a pan over medium-high heat. Place the fillets skin-side down and press down gently for the first 30 seconds to ensure an even sear.
- Flip & Finish – Once the skin is crispy and golden brown (about 3–4 minutes), flip and cook for another 1–2 minutes. Remove from heat and let rest.
2. Make the Roasted Potato & Fennel Warm Salad
- Roast the Potatoes – Preheat the oven to 375°F. Toss potatoes in olive oil, salt, pepper, and rosemary. Roast for 20–25 minutes until golden brown.
- Caramelize Fennel – In a pan, melt butter over low heat. Add fennel and cook for about 5 minutes until caramelized.
- Combine & Finish – Add tomatoes to the pan and cook for 2 more minutes. Stir in roasted potatoes and cook for 2 minutes more. Finish with lemon juice/zest, salt, pepper, and green onion.
3. Make the Orange Beurre Blanc
- Create the Base – In a small saucepan over low heat, sweat the shallots in butter until translucent.
- Reduce the Sauce – Add orange juice, zest, cloves, and vinegar. Simmer until reduced by about 3/4 and slightly thickened.
- Finish with Butter – Remove from heat and whisk in cold butter cubes, one at a time, until fully incorporated and smooth. Stir in fresh dill and season with salt and pepper.
4. Make the Crispy Shallots
- Heat the Oil – In a medium pot, heat vegetable oil to 325°F.
- Fry the Shallots – Add shallots in batches, frying until golden brown. Drain on a paper towel and season with salt.
5. Assemble & Serve
- Plate the roasted potato & fennel salad as a base.
- Place the crispy-skinned red snapper fillet on top.
- Drizzle with the velvety orange beurre blanc.
- Garnish with crispy shallots, orange segments, and fresh dill.
Don’t Overcrowd the Pan – This ensures even heat distribution and prevents oil from drastically cooling down.
Pat Dry for Extra Crispiness – Removing moisture ensures a perfect sear and a crackling crispy skin.
Score the Skin – Prevents curling and shrinking of the skin and promotes even cooking.
Use Cold Butter for Beurre Blanc – Helps emulsify the sauce properly.
Variations & Substitutions
- Swap the Fish – Try this snapper recipe with halibut, sea bass, or salmon.
- Make It Spicy – Add red pepper flakes or cayenne pepper to the beurre blanc for a kick.
- Go Low-Carb – Replace potatoes from the warm salad with roasted cauliflower.
Pan-Fried Red Snapper with Roasted Potato & Fennel Warm Salad
Ingredients
Red Snapper
- 2 Red snapper filets
- Extra virgin olive oil
- Unsalted butter
- Salt & Pepper
Roasted Potato & Fennel Warm Salad
- ½ Fennel bulb thinly sliced
- Handful of Cherry tomatoes halved
- 1 ½ cups Mini potatoes halved
- Fresh rosemary roughly chopped
- 1 Green onion sliced
- ½ lemon juice/zest
- Unsalted butter
Beurre Blanc
- Unsalted butter cold and cubed
- 1 cup Orange juice/zest
- 2 tbsp Apple cider vinegar
- 1 Shallot sliced
- 2 cloves
- Fresh dill
Crispy Shallots
- 4 shallots thinly sliced
Garnish
- Orange segments crispy shallots, fresh dil, herb oil.
Instructions
Red Snapper
- Pat fillets dry. Using a sharp knife, gently score (or make slits) the skin of the filets without cutting too deep into the fish. You only want to score the skin, not the meat itself. This will ensure filets don’t curl and lose their shape when searing the skin.
- Salt filets on both sides
- Sear on medium to high heat skin side down. Press down firmly on the fillets to ensure a good and even sear.
- Flip over once skin is crispy, lower heat to medium and cook for another minute.
Roasted Potato and Fennel Warm Salad
- Preheat oven to 375F.
- In a bowl, season potatoes with salt, pepper and fresh rosemary and extra virgin olive oil. Spread over a baking tray lined with parchment paper.
- Bake for 20 – 25 min until golden brown. Remove from oven and set aside.
- In a frying pan over low heat with butter, saute fennel for 5 minutes or until fennel starts taking on a caramelized brown color. Season with salt.
- Add in tomatoes. Cook for 2 minutes.
- Add in potatoes. Cook for 2 minutes.
- Finish with salt, pepper, lemon juice/zest and sliced green onions.
Beurre Blanc
- In a small pot over low heat, add butter and sweat shallots until they’re translucent in color.
- Deglaze with orange juice/zest. Add in cloves and apple cider vinegar. Bring to a simmer and reduce by ¾ until slightly thickened.
- Take off heat. Slowly add in cold cubed butter in small batches as you mix, dissolving each batch at a time until all the butter is fully incorporated. Your sauce should look thickened and lighter in color.
- Finish off by adding freshly chopped dill. Season to taste with salt and pepper.
Crispy Shallots
- In a medium sized pot, heat up canola/vegetable oil to 325F degrees. If you don’t have a thermometer to measure heat, the oil should start “dancing” or move in ripples. At this point, it will be hot enough. Once the right temperature is reached, lower the flame to about medium heat.
- Slowly add shallots in without overcrowding.
- Fry to golden brown.
- Remove and place on a plate or small tray lined with paper towel to soak up excess oil. Season with salt while they’re still warm to ensure the salt sticks.
- Wait for them to cool down to stiffen up before serving.
FAQs
• Can I use frozen red snapper?
Yes! Just be sure to thaw it completely and pat it dry before cooking.
• What’s the best oil for frying snapper?
Use high-smoke-point oils like avocado, grapeseed, or canola oil.
• How do I store leftovers?
Store cooked red snapper fillets in an airtight container in the fridge for up to two (2) days.
Final Thoughts
This red snapper recipe is a great addition to your cooking repertoire. It brings a variety of tones, textures and flavors to life. Whether you’re impressing guests or treating yourself to a gourmet meal, the combination of crispy red snapper fillet, velvety orange beurre blanc, and a flavorful warm salad is a guaranteed hit!
If you loved this snapper recipe, comment below and tell me how it turned out! Don’t forget to share this recipe and tag @athomegourmetofficial on social media. Happy cooking!
