18 Delicious Snapper Fillet Recipes for Every Occasion

Ready to dive into the delicious world of snapper fillets? Whether you’re planning a quick weeknight dinner, a fancy weekend feast, or just craving some comfort food with a seafood twist, we’ve got you covered. Our roundup of 18 mouthwatering recipes promises to inspire your next culinary adventure. So, grab your apron, and let’s explore these irresistible dishes that are sure to impress at any occasion!

Grilled Snapper Fillet with Lemon Butter Sauce

Cooking a perfectly grilled snapper fillet with a luscious lemon butter sauce is simpler than you might think, especially when you follow these straightforward steps. Let’s dive into creating this delightful dish that’s sure to impress.

Ingredients

• 2 snapper fillets (about 6 oz each), skin on for extra crispiness
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp unsalted butter
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1 tsp garlic, minced (about 1 clove)
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F) to ensure even cooking.
2. Brush both sides of the snapper fillets with olive oil and season evenly with salt and black pepper.
3. Place the fillets skin-side down on the grill. Cook for 4-5 minutes without moving to get a nice sear.
4. Carefully flip the fillets and cook for another 3-4 minutes, or until the fish flakes easily with a fork.
5. While the fish cooks, melt butter in a small saucepan over low heat. Add minced garlic and cook for 1 minute until fragrant.
6. Remove the saucepan from heat and stir in lemon juice. This prevents the sauce from separating.
7. Once the fish is done, transfer it to a serving plate. Drizzle the lemon butter sauce over the top and garnish with chopped parsley.

Flaky, tender snapper paired with the bright, buttery sauce creates a harmonious balance of flavors. Serve it alongside a crisp salad or roasted vegetables for a complete meal that’s as nutritious as it is delicious.

Pan-Seared Snapper Fillet with Garlic and Herbs

Cooking a delicious pan-seared snapper fillet is easier than you might think, especially when you follow these simple, step-by-step instructions. Let’s dive into creating a dish that’s bursting with flavor, thanks to garlic and herbs.

Ingredients

• 2 snapper fillets (about 6 oz each), skin on for crispiness
• 2 tbsp olive oil (or any neutral oil)
• 3 garlic cloves, minced (adjust to taste)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tbsp fresh parsley, chopped (for garnish)
• Salt and pepper (to season the fillets)
• 1 tbsp unsalted butter (for richness)

Instructions

1. Pat the snapper fillets dry with paper towels to ensure a good sear. Season both sides with salt and pepper.
2. Heat olive oil in a non-stick skillet over medium-high heat until shimmering, about 2 minutes.
3. Place the fillets skin-side down in the skillet. Cook undisturbed for 4 minutes to achieve a golden crust.
4. Flip the fillets carefully. Add minced garlic and thyme around the fillets, not directly on top, to prevent burning.
5. Cook for another 3 minutes, then add butter to the skillet. Spoon the melted butter over the fillets for 1 minute to infuse flavor.
6. Remove the skillet from heat. Transfer the fillets to plates, garnish with fresh parsley, and serve immediately.

The snapper fillets will have a crispy skin with a tender, flaky interior, perfectly complemented by the aromatic garlic and herbs. Try serving it over a bed of quinoa or with a side of roasted vegetables for a complete meal.

Baked Snapper Fillet with Parmesan Crust

Zesty and flavorful, this Baked Snapper Fillet with Parmesan Crust is a simple yet elegant dish that’s perfect for a weeknight dinner or a special occasion. Follow these steps to create a dish that’s crispy on the outside, tender on the inside, and bursting with flavor.

Ingredients

• 1 lb snapper fillet (skinless, for even cooking)
• 1/2 cup grated Parmesan cheese (freshly grated for best flavor)
• 1/4 cup breadcrumbs (panko for extra crunch)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)
• 1 tbsp chopped parsley (for garnish, optional)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s hot enough for baking.
2. Pat the snapper fillet dry with paper towels to help the crust adhere better.
3. In a small bowl, mix together the Parmesan cheese, breadcrumbs, garlic powder, salt, and black pepper for the crust mixture.
4. Brush the snapper fillet lightly with olive oil on both sides to help the crust stick and to add flavor.
5. Sprinkle the lemon juice over the fillet to add a hint of acidity that brightens the dish.
6. Press the Parmesan crust mixture onto the top side of the fillet, ensuring an even coating for uniform crispiness.
7. Place the coated fillet on a baking sheet lined with parchment paper for easy cleanup.
8. Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the fish flakes easily with a fork.
9. Garnish with chopped parsley before serving for a fresh, colorful touch.

Serve this Baked Snapper Fillet with Parmesan Crust alongside a crisp salad or steamed vegetables for a complete meal. The contrast between the crispy Parmesan crust and the tender, flaky fish makes every bite a delight. For an extra touch of elegance, drizzle with a bit of melted butter or a squeeze of lemon juice right before serving.

Snapper Fillet Tacos with Avocado Salsa

Alright, let’s dive into making these delightful Snapper Fillet Tacos with Avocado Salsa, a perfect blend of crispy fish and creamy salsa that’s sure to impress. This recipe is straightforward, ensuring even beginners can achieve restaurant-quality results at home.

Ingredients

• 1 lb snapper fillets, skinless (cut into 1-inch strips for even cooking)
• 1 cup all-purpose flour (for a lighter coating, you can use half flour, half cornstarch)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup vegetable oil (or any neutral oil with a high smoke point)
• 2 avocados, diced (ripe but firm)
• 1/2 cup red onion, finely diced (soak in cold water for 10 minutes to mellow the flavor)
• 1 jalapeño, seeded and minced (adjust amount based on heat preference)
• 2 tbsp lime juice (freshly squeezed for the best flavor)
• 1/4 cup cilantro, chopped (stems removed for a milder taste)
• 8 small corn tortillas (warmed before serving for flexibility)

Instructions

1. In a shallow dish, mix the flour, salt, and black pepper. Dredge each snapper strip in the mixture, shaking off excess.
2. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Use a thermometer for accuracy.
3. Fry the snapper strips in batches, about 2-3 minutes per side, until golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.
4. Transfer the cooked snapper to a paper towel-lined plate to drain excess oil. Keep warm in a low oven if necessary.
5. In a medium bowl, gently combine the diced avocados, red onion, jalapeño, lime juice, and cilantro to make the salsa. Season lightly with salt if needed.
6. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in a damp towel and microwave for 30 seconds.
7. Assemble the tacos by placing a few pieces of snapper on each tortilla and topping with a generous spoonful of avocado salsa.

Delight in the contrast of textures between the crispy snapper and the creamy avocado salsa, with a hint of lime and heat from the jalapeño. For an extra touch, serve with a side of pickled red onions or a drizzle of chipotle mayo.

Crispy Snapper Fillet with Mango Salsa

Unlock the flavors of the sea with this Crispy Snapper Fillet paired with a vibrant Mango Salsa, a dish that brings together the crispiness of perfectly cooked fish and the fresh, tangy sweetness of mango. Ideal for a summer dinner, this recipe is straightforward yet impressive, guiding you through each step to ensure success.

Ingredients

• 1 lb snapper fillets (skin-on for extra crispiness)
• 1/2 cup all-purpose flour (for a lighter coating, substitute with rice flour)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/4 cup vegetable oil (or any neutral oil with a high smoke point)
• 1 ripe mango, diced (about 1 cup)
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced (adjust amount for heat preference)
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice (freshly squeezed for best flavor)
• 1/2 tsp salt (adjust to taste)

Instructions

1. Pat the snapper fillets dry with paper towels to ensure maximum crispiness.
2. In a shallow dish, mix the flour, salt, and black pepper. Dredge each fillet in the mixture, shaking off excess.
3. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
4. Carefully place the fillets in the skillet, skin-side down. Cook for 3-4 minutes until the skin is golden and crispy.
5. Flip the fillets and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
6. While the fish cooks, combine the diced mango, red onion, jalapeño, cilantro, lime juice, and salt in a bowl to make the salsa.
7. Transfer the cooked fillets to a plate lined with paper towels to drain any excess oil.
8. Serve the crispy snapper fillets immediately, topped with the fresh mango salsa.

With its crispy exterior and tender, flaky interior, the snapper fillet contrasts beautifully with the sweet and spicy mango salsa. For an extra touch, serve atop a bed of quinoa or with a side of grilled vegetables to round out the meal.

Snapper Fillet en Papillote with Vegetables

Ready to elevate your weeknight dinner with a dish that’s as nutritious as it is delicious? Let’s dive into making Snapper Fillet en Papillote with Vegetables, a foolproof method that locks in flavor and moisture for a perfectly cooked meal every time.

Ingredients

• 4 snapper fillets (about 6 oz each), skin-on for extra flavor
• 2 cups mixed vegetables (zucchini, bell peppers, and carrots), thinly sliced for even cooking
• 2 tbsp olive oil, or any neutral oil
• 1 lemon, thinly sliced, seeds removed to avoid bitterness
• 4 sprigs fresh thyme, or 1 tsp dried thyme for a more subtle flavor
• Salt and pepper, adjust to taste
• Parchment paper, cut into four 15-inch squares for wrapping

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s hot enough to steam the packets properly.
2. Place one snapper fillet in the center of each parchment square, skin side down, for optimal presentation.
3. Divide the mixed vegetables evenly around each fillet, arranging them neatly to ensure even cooking.
4. Drizzle each fillet and vegetables with 1/2 tbsp of olive oil, coating lightly to prevent drying out.
5. Season each packet with salt, pepper, and thyme, adjusting the amounts to suit your taste preferences.
6. Top each fillet with 2 lemon slices, adding a bright, citrusy flavor that complements the fish.
7. Fold the parchment paper over the ingredients, crimping the edges tightly to create a sealed packet that will steam the contents.
8. Place the packets on a baking sheet and bake for 15 minutes, or until the fish flakes easily with a fork.
9. Carefully open one packet to check for doneness, avoiding the steam that will release, to ensure the fish is perfectly cooked.

Great job! The snapper should be tender and flaky, with the vegetables crisp-tender and infused with the aromatic thyme and lemon. Serve the packets directly on plates for a dramatic presentation that lets everyone open their own.

Thai-Style Steamed Snapper Fillet

Always looking for a way to bring the vibrant flavors of Thailand into your kitchen? This Thai-Style Steamed Snapper Fillet is a perfect dish to start with, combining simplicity with exotic tastes.

Ingredients

• 1 lb snapper fillet (skin-on for more flavor)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp fish sauce (adjust to taste)
• 1 tbsp lime juice (freshly squeezed for best flavor)
• 1 tsp sugar (or honey as a natural sweetener)
• 2 garlic cloves (minced finely)
• 1 inch ginger (julienned)
• 1 red chili (sliced, seeds removed for less heat)
• 1/4 cup cilantro (chopped, plus extra for garnish)
• 1/4 cup green onions (sliced thinly)

Instructions

1. In a small bowl, whisk together soy sauce, fish sauce, lime juice, and sugar until the sugar dissolves completely.
2. Place the snapper fillet on a heatproof plate that fits inside your steamer. Tip: Ensure the plate is slightly elevated to allow steam to circulate underneath.
3. Spread the minced garlic, julienned ginger, and sliced chili evenly over the fillet.
4. Pour the sauce mixture over the fillet, making sure to coat it evenly.
5. Prepare your steamer by bringing water to a boil over high heat. Once boiling, reduce heat to medium to maintain a steady steam.
6. Carefully place the plate with the snapper into the steamer. Cover and steam for 8-10 minutes, or until the fish flakes easily with a fork. Tip: Avoid opening the steamer lid too often to maintain temperature.
7. Once cooked, remove the plate from the steamer. Sprinkle with chopped cilantro and green onions before serving. Tip: For an extra burst of flavor, drizzle with a little more lime juice right before eating.

You’ll love the tender, flaky texture of the snapper, infused with the bold, aromatic flavors of garlic, ginger, and chili. Serve it over a bed of steamed jasmine rice to soak up all the delicious sauce, or alongside a crisp, refreshing cucumber salad for contrast.

Snapper Fillet with Tomato and Basil Sauce

Alright, let’s dive into creating a delicious Snapper Fillet with Tomato and Basil Sauce, a dish that’s as pleasing to the palate as it is simple to prepare. This recipe is perfect for those looking to impress with minimal fuss, combining fresh ingredients for a meal that’s both light and satisfying.

Ingredients

• 4 snapper fillets (about 6 oz each), skin-on for extra flavor
• 2 tbsp olive oil (or any neutral oil)
• 1 cup cherry tomatoes, halved (for a sweeter sauce)
• 1/4 cup fresh basil leaves, chopped (add more for garnish)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 cup white wine (optional, for deglazing)
• Salt and pepper (to season the fillets)

Instructions

1. Preheat your skillet over medium-high heat and add 2 tbsp of olive oil, ensuring the pan is hot before adding the fillets to prevent sticking.
2. Season both sides of the snapper fillets with salt and pepper, then place them skin-side down in the skillet. Cook for 4 minutes without moving to achieve a crispy skin.
3. Flip the fillets carefully and cook for another 3 minutes on the other side. Remove from the skillet and set aside on a warm plate.
4. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
5. Add the halved cherry tomatoes to the skillet, stirring occasionally, and cook for 2 minutes until they start to soften.
6. Pour in 1/2 cup of white wine to deglaze the pan, scraping up any browned bits for extra flavor. Let the sauce reduce by half, about 3 minutes.
7. Stir in the chopped basil leaves, then return the snapper fillets to the skillet, spooning the sauce over them. Cook for an additional minute to warm through.

Zesty and vibrant, this Snapper Fillet with Tomato and Basil Sauce offers a delightful contrast between the crispy skin of the fish and the soft, juicy tomatoes. Serve it over a bed of quinoa or alongside roasted vegetables for a complete meal that’s sure to delight.

Fried Snapper Fillet with Spicy Mayo

Mastering the art of frying fish can seem daunting, but with this straightforward recipe for Fried Snapper Fillet with Spicy Mayo, you’ll achieve crispy perfection every time. Let’s break down the process into simple, manageable steps.

Ingredients

• 1 lb snapper fillets (skin-on for extra crispiness)
• 1 cup all-purpose flour (for a lighter coating, substitute with rice flour)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup vegetable oil (or any neutral oil with a high smoke point)
• 1/2 cup mayonnaise (for creamier mayo, use full-fat)
• 1 tbsp sriracha sauce (adjust to taste for desired heat level)
• 1 tsp lemon juice (freshly squeezed for best flavor)

Instructions

1. Pat the snapper fillets dry with paper towels to ensure the coating sticks better.
2. In a shallow dish, mix the flour, salt, and black pepper. Dredge each fillet in the mixture, shaking off excess.
3. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 375°F. Use a thermometer for accuracy.
4. Carefully place the fillets in the hot oil, skin-side down first. Fry for 3-4 minutes per side until golden brown and crispy.
5. Transfer the fried fillets to a wire rack or paper towels to drain any excess oil.
6. In a small bowl, whisk together the mayonnaise, sriracha, and lemon juice to create the spicy mayo.
7. Serve the fried snapper fillets hot with the spicy mayo on the side for dipping.

Ultimate crispiness meets a creamy, spicy kick in this dish, making it a standout. Try serving it atop a bed of greens for a refreshing contrast or alongside steamed rice to soak up the flavors.

Snapper Fillet Curry with Coconut Milk

Cooking a delicious Snapper Fillet Curry with Coconut Milk is easier than you think, especially when you follow these simple steps. Let’s dive into creating this flavorful dish that’s perfect for any day of the week.

Ingredients

• 1 lb snapper fillets, skinless (fresh or thawed if frozen)
• 1 tbsp coconut oil (or any neutral oil)
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder (adjust to taste)
• 1 can (13.5 oz) coconut milk (full fat for creamier texture)
• 1 cup chicken or vegetable broth
• 1 lime, juiced (about 2 tbsp)
• Salt, to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat the coconut oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion to the skillet and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
4. Sprinkle the curry powder over the onion mixture, stirring well to coat and toast the spices, about 30 seconds.
5. Pour in the coconut milk and broth, bringing the mixture to a gentle simmer. Let it cook for 5 minutes to meld the flavors.
6. Season the snapper fillets with salt on both sides, then gently place them into the simmering curry sauce.
7. Cover the skillet and let the fillets cook in the sauce for about 8-10 minutes, or until the fish flakes easily with a fork.
8. Remove the skillet from heat and stir in the lime juice. Taste and adjust seasoning if necessary.
9. Garnish with fresh cilantro before serving.

One of the best things about this curry is its creamy texture and the way the flavors of the coconut milk and curry powder complement the delicate snapper. Serve it over steamed rice or with a side of naan bread for a complete meal that’s sure to impress.

Snapper Fillet with Almond and Herb Crust

Here’s a simple yet elegant way to prepare snapper fillets that will impress your family and guests alike. This recipe combines the delicate flavor of snapper with a crunchy almond and herb crust, creating a perfect balance of textures and tastes.

Ingredients

• 4 snapper fillets (about 6 oz each), skin-on for extra flavor
• 1/2 cup almonds, finely chopped for a crunchy crust
• 2 tbsp fresh parsley, chopped (or substitute with dill for a different flavor profile)
• 1 tbsp lemon zest, for a bright, citrusy note
• 2 tbsp olive oil, or any neutral oil for frying
• Salt and pepper, adjust to taste

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the fillets.
2. In a small bowl, mix the chopped almonds, parsley, and lemon zest to create the crust mixture.
3. Season the snapper fillets on both sides with salt and pepper, ensuring even coverage for maximum flavor.
4. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
5. Place the fillets skin-side down in the skillet and cook for 3-4 minutes until the skin is crispy and golden.
6. Carefully flip the fillets and spoon the almond-herb mixture evenly over the top of each fillet.
7. Transfer the skillet to the preheated oven and bake for 8-10 minutes, until the fish flakes easily with a fork.
8. Remove from the oven and let rest for 2 minutes before serving to allow the juices to redistribute.

You’ll love the contrast between the tender, flaky snapper and the crisp, nutty crust. Serve this dish with a side of roasted vegetables or a light salad for a complete meal that’s as nutritious as it is delicious.

Snapper Fillet Ceviche with Lime and Cilantro

Now, let’s dive into preparing a refreshing and vibrant dish that’s perfect for summer gatherings or a light, healthy meal. This recipe combines the freshness of snapper with the zesty flavors of lime and cilantro, creating a dish that’s both simple and sophisticated.

Ingredients

• 1 lb fresh snapper fillets, skinless and cut into 1/2-inch cubes (ensure they’re sushi-grade for safety)
• 1/2 cup freshly squeezed lime juice (about 4-5 limes, adjust for acidity preference)
• 1/4 cup finely chopped red onion (soak in cold water for 10 minutes to mellow the flavor)
• 1/4 cup chopped fresh cilantro (stems removed for a milder taste)
• 1 small jalapeño, seeded and finely minced (adjust amount for heat preference)
• 1/2 tsp salt (start with this, adjust after marinating)
• 1 avocado, diced (add just before serving to prevent browning)

Instructions

1. In a large glass bowl, combine the snapper cubes and lime juice, ensuring all pieces are fully submerged. Cover and refrigerate for 20 minutes, stirring once halfway through. The fish should turn opaque when ready.
2. Drain the red onion from its soaking water and pat dry with a paper towel to remove excess moisture.
3. Gently fold the red onion, cilantro, jalapeño, and salt into the marinated snapper. Taste and adjust seasoning if necessary.
4. Carefully mix in the diced avocado right before serving to maintain its texture and color.
5. Serve immediately in chilled bowls or on tostadas for a crunchy contrast.

Here, the snapper ceviche boasts a delicate balance of tangy lime and spicy jalapeño, with the creamy avocado adding a smooth finish. For an extra touch, garnish with additional cilantro leaves and a drizzle of olive oil to elevate the presentation.

Snapper Fillet with Creamy Dill Sauce

Kicking off our culinary journey today, we’re diving into a dish that’s as elegant as it is simple to prepare. Perfect for a weeknight dinner or a special occasion, this recipe promises to deliver flavors that are both refreshing and rich.

Ingredients

• 4 snapper fillets (about 6 oz each), skin-on for crispiness
• 1/2 cup heavy cream (for a lighter version, substitute with half-and-half)
• 2 tbsp fresh dill, finely chopped (plus extra for garnish)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 2 tbsp unsalted butter (or olive oil for a dairy-free option)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Pat the snapper fillets dry with paper towels to ensure a crispy skin.
2. Season both sides of the fillets with salt and black pepper.
3. Heat a large skillet over medium-high heat and add the butter, swirling to coat the pan.
4. Once the butter is melted and slightly bubbly, add the snapper fillets skin-side down. Cook for 4 minutes without moving to get a perfect sear.
5. Flip the fillets and cook for another 3 minutes, or until the fish flakes easily with a fork.
6. Remove the fillets from the skillet and set aside on a warm plate.
7. In the same skillet, lower the heat to medium and add the heavy cream, lemon juice, and dill. Stir continuously for 2 minutes until the sauce slightly thickens.
8. Return the snapper fillets to the skillet, spooning the sauce over them, and cook for an additional minute to warm through.
9. Garnish with extra dill before serving.

Flaky, tender snapper pairs beautifully with the creamy dill sauce, offering a balance of richness and acidity. Serve it over a bed of quinoa or with roasted vegetables for a complete meal that’s sure to impress.

Snapper Fillet Stir-Fry with Asian Vegetables

Snapper fillet stir-fry with Asian vegetables is a vibrant, flavorful dish that’s surprisingly simple to make. Start by gathering your ingredients and prepping your vegetables to ensure a smooth cooking process.

Ingredients

• 1 lb snapper fillet, cut into 1-inch pieces (ensure pieces are uniform for even cooking)
• 2 cups mixed Asian vegetables (bok choy, bell peppers, and snap peas work well)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil (toasted for deeper flavor)
• 1 tbsp vegetable oil (or any neutral oil)
• 2 cloves garlic, minced (fresh is best for aroma)
• 1 tsp ginger, grated (adjust to taste)
• 1/2 tsp red pepper flakes (optional for heat)

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add snapper pieces to the skillet, ensuring they’re not overcrowded. Cook for 2-3 minutes per side until lightly browned. Tip: Resist moving the fish too much to get a good sear.
3. Remove snapper from the skillet and set aside on a plate. Cover loosely to keep warm.
4. In the same skillet, add sesame oil, garlic, and ginger. Stir for 30 seconds until fragrant. Tip: Keep the heat medium to prevent burning.
5. Add mixed Asian vegetables to the skillet. Stir-fry for 3-4 minutes until vegetables are crisp-tender. Tip: Add harder vegetables like carrots first, then softer ones like bok choy.
6. Return the snapper to the skillet with the vegetables. Add soy sauce and red pepper flakes if using. Gently toss to combine and heat through for 1 minute.

Perfectly seared snapper pairs beautifully with the crunch of fresh vegetables, all brought together by the umami-rich soy sauce. Serve over steamed rice or noodles for a complete meal that’s as pleasing to the eye as it is to the palate.

Snapper Fillet with Orange and Ginger Glaze

Snapper fillet with orange and ginger glaze is a vibrant dish that combines the delicate flavors of the sea with the bright, zesty notes of citrus and spice. Starting with fresh ingredients is key to achieving the perfect balance of flavors in this recipe.

Ingredients

• 4 snapper fillets (about 6 oz each, skin-on for crispiness)
• 1 cup fresh orange juice (preferably from navel oranges for sweetness)
• 2 tbsp grated fresh ginger (or 1 tbsp ground ginger for a milder taste)
• 1/4 cup honey (adjust to taste for desired sweetness)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the snapper fillets.
2. In a small saucepan over medium heat, combine the orange juice, grated ginger, and honey. Bring to a simmer, stirring occasionally, until the mixture reduces by half and becomes syrupy, about 10 minutes. Tip: Keep an eye on the glaze to prevent burning.
3. While the glaze reduces, season the snapper fillets evenly on both sides with salt and black pepper.
4. Heat olive oil in a large oven-proof skillet over medium-high heat. Once hot, add the snapper fillets skin-side down. Cook for 3-4 minutes until the skin is crispy and golden. Tip: Do not move the fillets too soon to ensure a good sear.
5. Flip the fillets and brush the top with the orange and ginger glaze. Transfer the skillet to the preheated oven and bake for 5-7 minutes, or until the fish flakes easily with a fork. Tip: Use a thermometer to check the internal temperature reaches 145°F (63°C) for perfectly cooked fish.
6. Remove from the oven and let rest for 2 minutes before serving. Drizzle with remaining glaze.

With its crispy skin and tender flesh, the snapper fillet is beautifully complemented by the sweet and spicy glaze. Serve it over a bed of quinoa or steamed greens for a complete meal that’s as nutritious as it is delicious.

Snapper Fillet Burgers with Homemade Tartar Sauce

Just when you thought burgers couldn’t get any better, we’re introducing a seafood twist that’s sure to delight. These Snapper Fillet Burgers with Homemade Tartar Sauce are a light, flavorful alternative to the classic beef patty, perfect for summer cookouts or a quick weeknight dinner.

Ingredients

• 1 lb snapper fillets, skinless (thaw if frozen)
• 1 cup panko breadcrumbs (for a crispier texture)
• 1 large egg, beaten (helps bind the burgers)
• 2 tbsp mayonnaise (or Greek yogurt for a lighter option)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1 tsp Dijon mustard (adds a tangy kick)
• 1/4 cup finely chopped dill pickles (for tartar sauce)
• 1 tbsp capers, drained and chopped (optional, for extra flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp vegetable oil (or any neutral oil for frying)
• 4 burger buns, lightly toasted (for serving)

Instructions

1. Pat the snapper fillets dry with paper towels to ensure the burgers hold together better.
2. In a large bowl, combine the snapper fillets, panko breadcrumbs, beaten egg, mayonnaise, lemon juice, Dijon mustard, salt, and black pepper. Mix gently until just combined.
3. Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick.
4. Heat the vegetable oil in a large skillet over medium heat (350°F) until shimmering.
5. Carefully add the patties to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through.
6. While the burgers cook, mix the chopped dill pickles and capers (if using) with the remaining mayonnaise to make the tartar sauce.
7. Serve the snapper fillet burgers on toasted buns with a generous dollop of homemade tartar sauce.

Enjoy the contrast of the crispy exterior and tender, flaky interior of these snapper burgers. For an extra touch, serve with a side of sweet potato fries or a crisp green salad to round out the meal.

Snapper Fillet with Roasted Red Pepper Sauce

Snapper fillet with roasted red pepper sauce is a dish that combines the delicate flavors of the sea with the sweet, smoky depth of roasted peppers. Starting with fresh ingredients and following these steps will ensure a restaurant-quality meal right from your kitchen.

Ingredients

• 1 lb snapper fillets (skin-on for extra flavor)
• 1 cup roasted red peppers (jarred is fine, but pat dry to remove excess moisture)
• 2 tbsp olive oil (or any neutral oil)
• 1 garlic clove, minced (fresh is best for vibrant flavor)
• 1/2 cup heavy cream (for a richer sauce, substitute with half-and-half)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting the peppers if you’re not using jarred.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat. Season the snapper fillets with salt and pepper on both sides.
3. Place the fillets skin-side down in the skillet. Cook for 3-4 minutes until the skin is crispy and golden. Flip carefully and cook for another 2-3 minutes. Remove from skillet and set aside.
4. In the same skillet, add the remaining olive oil and minced garlic. Sauté for about 30 seconds until fragrant.
5. Add the roasted red peppers and cook for 2 minutes, stirring occasionally. Pour in the heavy cream and lemon juice, simmering for another 2 minutes until the sauce slightly thickens.
6. Blend the sauce until smooth using an immersion blender or transfer to a blender. Season with salt and pepper to taste.
7. Plate the snapper fillets and spoon the roasted red pepper sauce over the top. Serve immediately.

Now, the snapper fillet with roasted red pepper sauce is ready to delight your senses. The crispy skin of the snapper contrasts beautifully with the creamy, velvety sauce, while the lemon juice adds a refreshing zing. For an extra touch of elegance, garnish with fresh herbs or a sprinkle of smoked paprika.

Snapper Fillet Piccata with Capers and Lemon

Delving into the world of seafood can be both exciting and intimidating, but this Snapper Fillet Piccata with Capers and Lemon is a perfect starting point. Its bright flavors and simple preparation make it an ideal dish for beginners to master.

Ingredients

• 4 snapper fillets (about 6 oz each), skinless
• 1/2 cup all-purpose flour (for dredging)
• 3 tbsp unsalted butter (divided, for richness)
• 2 tbsp olive oil (or any neutral oil)
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1/2 cup chicken stock (for depth of flavor)
• 1/4 cup capers, drained (adds a briny punch)
• 2 tbsp fresh parsley, chopped (for garnish)
• Salt and pepper (adjust to taste)

Instructions

1. Pat the snapper fillets dry with paper towels to ensure a good sear.
2. Season both sides of the fillets with salt and pepper.
3. Dredge each fillet lightly in flour, shaking off any excess.
4. Heat 2 tbsp of butter and olive oil in a large skillet over medium-high heat until the butter is melted and foamy.
5. Add the fillets to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove and set aside.
6. In the same skillet, add lemon juice, chicken stock, and capers. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
7. Reduce the heat to low and whisk in the remaining 1 tbsp of butter until the sauce is slightly thickened.
8. Return the fillets to the skillet, spooning the sauce over them, and heat for 1 minute.
9. Sprinkle with chopped parsley before serving.

Rich in flavor with a tender, flaky texture, this dish pairs beautifully with a side of steamed asparagus or over a bed of creamy mashed potatoes. The capers and lemon create a vibrant sauce that elevates the snapper to a restaurant-quality meal.

Conclusion

Here’s to discovering the versatility and deliciousness of snapper fillets through these 18 recipes! Whether you’re planning a cozy dinner or a festive gathering, there’s something here for every occasion. We’d love to hear which recipes become your favorites—drop us a comment below. And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos