Pan Seared Red Snapper with Mango Salsa
Pan Seared Red Snapper with Mango Salsa is an easy restaurant-quality main dish, which you can have on the table in less than 20 minutes. This healthy and flavorful red snapper recipe is perfect for a quick weeknight dinner, and, it’s also a show-stopping dinner party entrĂ©e.
Servings Prep Time
4servings 15minutes
Cook Time
Servings Prep Time
4servings 15minutes
Cook Time
  • 1.5lbs Red Snapper fillets1/2 inch thick or less, if fillets are larger see tips.
  • 1tsp Old Bay Seasoning
  • 1tsp Lemon Pepper
  • 1tsp Krazy Saltcan substitute equal amounts of kosher salt and garlic powder
  • 4Tbsp olive oildivided
  • 1Tbsp butter
  • 1/4cup flourall purpose
  • 1 ripe mangopeeled and diced
  • 1/4cup pineapple tidbits with juicecan substitute crushed pineapple
  • 1/4 green bell pepperwith ribs and seeds removed, chopped
  • 1/4 red bell pepperwith ribs and seeds removed, chopped
  • 1 jalapeno pepperwith ribs and seeds removed, finely minced
  • 1clove garlicpeeled and finely minced
  • 1 shallotpeeled and finely minced
  • 2Tbsp chopped parsley
  • 2tsp lemon juice
  • 1pinch red pepper flakes
  • 1/2tsp kosher salt
  • 1/4 tsp ground black pepper
Mango Salsa
  1. Add the mango, red and green bell peppers, pineapple, garlic, shallots, jalapeno, parsley, two tablespoons olive oil, lemon juice, red pepper flakes, and salt, and pepper to a bowl and mix well. Cover and refrigerate until ready to use.
Red Snapper
  1. Season the fish with the Old Bay seasoning, Krazy Salt and lemon pepper. Dredge in flour and shake off the excess.
  2. Add the remaining two tablespoons olive oil and butter to a large skillet over medium heat. When the oil is hot add the filets and saute 2-3 minutes per side depending on the thickness of the fish. When the fish flakes easily with a fork, it is done.
  3. To serve, spoon a generous amount of mango salsa over the fish fillets and enjoy.
Recipe Notes

Sharon’s Expert Tips:

  • The mango salsa is fabulous by itself and you can also use it as a topping for fish tacos, chicken or even as a dip. I like to spread a small amount of softened cream cheese on a toasted baguette slice and top it with leftover salsa. Voila, a quick colorful appetizer that will have your guests thinking you spent hours in the kitchen.
  • If you don’t have Krazy Salt, you can substitute equal amounts of kosher salt and garlic powder.
  • If your fillets are over 1/2-inch thick, increase the cook time per side by a minute or two. If the fillets are 1-inch or thicker you will have to place the skillet containing the fish in a hot 425-degree oven for about 4-5 minutes to finish cooking. The safe internal temperature for cooked fish is 145 degrees F, which can be measured with an instant-read or meat thermometer.
  • If you don’t have a meat thermometer, you can tell if the fish is done if the flesh has turned from translucent to opaque and flakes easily.
Nutrition Facts
Pan Seared Red Snapper with Mango Salsa
Amount Per Serving
Calories 169 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 3mg 1%
Sodium 256mg 11%
Potassium 122mg 3%
Total Carbohydrates 24g 8%
Dietary Fiber 2g 8%
Sugars 10g
Protein 3g 6%
Vitamin A 16%
Vitamin C 57%
Calcium 1%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator, especially those with dietetic allergies and food-related diagnoses.