Simple Pan-Seared Red Snapper with Mango Salsa

Pan-Seared Red Snapper with Mango Salsa is an easy restaurant-quality seafood main dish, which you can have on the table in less than 20 minutes. This simple and tasty red snapper recipe is perfect for a quick weeknight dinner, and it’s also a show-stopping dinner party entrée. The mango salsa brightens the dish and enhances the fish’s flavor with its colorful and flavorful, fresh fruits and vegetables. 

Snapper fillets have a slight pink tinge and a mild fresh taste. Like grouper, snapper has a lean, firm texture. Whole fresh red snapper is also a breathtakingly beautiful fish with its glistening red coloring and is highly prized by sportsmen. Of course, if you don’t have snapper, you can also use any firm white fish such as grouper, mahi-mahi, halibut, or even tilapia in this recipe.

Pan-Seared Red Snapper with Mango Salsa is an easy dish to prepare but does involve some chopping. The good news is that you can make the salsa up to a day ahead. There is only one caveat; the mango salsa is so delicious, it might not last in your refrigerator until it’s time to serve it. 

Here’s what you will need:

• Red snapper – is one of the tastiest and most beautiful saltwater fish. You will need skinless fillets about one-half inch thick. 
• Fish seasonings – Old Bay, Lemon Pepper, and Krazy Salt go hand-in-hand to enhance the snapper’s mild sweet taste. 
• Flour – the fish fillets are lightly dusted with a coating of all-purpose flour, making them crispy on the outside and keeping them moist and flaky. 
• Olive oil – is used in both the salsa and to pan-sear the fish. 
• Butter – combines with olive oil to give a rich buttery taste to the fish as it cooks. 
• Fruits and vegetables – for the mango salsa, you will need fresh or frozen mango, canned pineapple tidbits, green and red bell peppers, and jalapeno pepper.
• Salsa seasonings – fresh garlic, a shallot, fresh parsley, lemon juice, red pepper flakes, kosher salt, and ground black pepper enhance and bring all of the salsa flavors together.

How to make this recipe:

1. To make the salsa, first, chop up the mango. Then remove any seeds and ribs from the bell peppers and chop them into small pieces. Remove the seeds and ribs from the jalapeño pepper and mince finely. Peel and finely mince the shallot and garlic and chop the parsley.
2. Add the mango, bell peppers, garlic, shallots, parsley, pineapple, jalapeno pepper, two tablespoons of olive oil, lemon juice, red pepper flakes, and salt and pepper to a bowl. Stir to combine. Cover and refrigerate for up to 24 hours. 
   
3. To prepare the red snapper fillets, pat them dry with a paper towel. Season with Old Bay Seasoning, lemon pepper, and Krazy Salt and lightly dredge in flour. Shake off any excess. 
   
4. Add the remaining two tablespoons of olive oil and butter to a large skillet over medium-high heat. When the oil is hot, add the fillets and sauté two to three minutes per side depending on the thickness of the fish. When the fillets become opaque and flake easily with a fork, they are done. 
5. To serve the pan-seared snapper, spoon a generous amount of salsa over the fish and enjoy. 

Frequently asked questions:

What to serve with it?

Because this dish is so quick and easy to make, I like to keep my sides simple. My first choice to serve with pan-seared snapper is always Cheese Grits. Other sides that pair nicely include Cheesy Mashed Potato Fritters, Southern Fried Cabbage with Bacon, Southern Collard Greens, Baked Pineapple Casserole, Southern Fried Potatoes, or my Sweet Onion Casserole. 

What’s the nutritional value of fish? 

According to the Florida Department of Health, fish, including red snapper, is high in protein, low-carb, and low in calories. Fish is also an excellent source of protein, potassium, selenium, and vitamin B12. A 4-oz serving of broiled red snapper comes in at roughly 100 calories.

How to tell if fish is fresh?

Fresh fish should have a mild briny scent and firm, moist flesh.  Don’t purchase fish that has a strong, fishy odor or is mushy.

What’s the best fish to pan-sear?

Red snapper with its thinner fillets is the perfect fish for pan-searing. Other good choices include grouper, sea bass, mahi-mahi, catfish, tilapia, flounder, halibut, and Spanish mackerel. 

Do you remove the skin?

This recipe calls for skinless red-snapper fillets. Whether you leave the skin on or not is an entirely personal preference. If you choose to leave the skin on, there are a few extra steps you should take:

1. Gently scrape the skin side with a butter knife blade to remove extra moisture and remove any remaining scales. Pat both sides dry with a paper towel. 
2. Heat the pan and oil over high heat until it is hot, add the fillets (skin side down), shake the pan slightly to make sure it isn’t sticking, and then use a fish spatula or pancake turner and press down on the fillet for a few seconds to keep it flat and prevent the skin from drawing up. 
3. If your fillets are one-half to one-inch thick, cook them skin side down for about four to five minutes, or until they release naturally, then turn the fillets over and cook for another minute or two or until they are done. 

How to keep fish from sticking?

Fish fillets will naturally release from the pan when they are perfectly seared. If you have trouble with fish sticking to your pan, make sure your pan and the oil are hot before adding the fish, shake the pan just a bit after adding the fillets, and then let them cook undisturbed until they release naturally from the pan. Then, carefully turn them over.    

How to prepare a mango?

If you have never worked with fresh mango, it can be a little daunting to figure out how to work around the large seed in the middle. If you need it, here is a link to a mango tutorial that shows a step-by-step process with pictures on how to prepare a mango. 

How to tell if a mango is ripe?

I confess that I only recently started cooking with mangos, and I wasn’t sure how to tell if they were ripe. On my last trip to the grocery store, I asked the produce manager to help me pick out a ripe mango.  His advice was to first gently squeeze it. A ripe mango will give slightly, similar to avocados or peaches. Also, ripe mangos will sometimes have a fruity aroma at their stem ends. If you are unsure, ask for help.

Sharon’s tips:

• The mango salsa is fabulous by itself, and you can also use it as a topping for 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.
• You can substitute equal amounts of kosher salt and garlic powder for the Krazy Salt. 
• If your fillets are over 1/2-inch thick, increase the cooking time per side by a minute or two. Additionally, 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 when 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.

More seafood recipes:

If you like seafood as we do, I know you will also like these easy, healthy, and delicious fish recipes:

• Easy Pan-Seared Grouper with Gremolata
• Blackened Mahi-Mahi and Blackened Seasoning
• Baked Grouper with Tomatoes and Artichokes
• Southern Blue Crab Cakes
• The Best Blackened Grouper
• Mediterranean Grouper, and
• Easy Baked Parmesan Grouper Fillets. 

Here is a link If you would like to browse all of my seafood recipes.

★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

Thank you so much for visiting Grits and Pinecones! Please come back soon!

Print Pin

5 from 10 votes

Pan-Seared Red Snapper with Mango Salsa Recipe

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 entrée.

Course Main Dish

Cuisine American

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings 4 servings

Calories 169kcal

Author Sharon Rigsby

Ingredients

• ▢ 1.5 lbs Red Snapper skinless fillets ½ inch thick or less; if fillets are thicker, see my tips.
• ▢ 1 teaspoon Old Bay Seasoning
• ▢ 1 teaspoon Lemon Pepper
• ▢ 1 teaspoon Krazy Salt can substitute equal amounts of kosher salt and garlic powder
• ▢ 4 tablespoons olive oil divided
• ▢ 1 tablespoon butter
• ▢ ¼ cup all-purpose flour
• ▢ 1 mango peeled and diced
• ▢ ¼ cup pineapple tidbits with juice can substitute crushed pineapple
• ▢ ¼ green bell pepper with ribs and seeds removed, chopped
• ▢ ¼ red bell pepper with ribs and seeds removed, chopped
• ▢ 1 jalapeno pepper with ribs and seeds removed, finely minced
• ▢ 1 clove garlic peeled and finely minced
• ▢ 1 shallot peeled and finely minced
• ▢ 2 tablespoons chopped parsley
• ▢ 2 teaspoons lemon juice
• ▢ 1 pinch red pepper flakes
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon ground black pepper

Instructions

Mango Salsa

• 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

• Pat the fillets dry with a paper towel. Season the fish with the Old Bay seasoning, Krazy Salt, and lemon pepper. Dredge in flour and shake off the excess.
• Add the remaining two tablespoons of olive oil and butter to a large skillet over medium-high heat. When the oil is hot, add the fillets and saute for two to three minutes per side, depending on the thickness of the fillets. When the fish flakes easily with a fork, it is done.
• To serve, spoon a generous amount of mango salsa over the fish fillets and enjoy.

Notes

• 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 one-half of an inch thick, increase the cooking time per side by a minute or two. If the fillets are one-inch or thicker, you will have to place the skillet containing the fish in a hot 425-degree F. oven for about four to five minutes to finish cooking. The safe internal temperature for cooked fish is 145 degrees F, measured with an instant-read or meat thermometer.
• If you don't have a meat thermometer, you can tell if the fish is done when the flesh has turned from translucent to opaque and flakes easily.
• This recipe calls for skinless fillets. Whether you leave the skin on or not is an entirely personal preference. If you choose to leave the skin on, there are a few extra steps: 
  1. Gently scrape the skin side with a butter knife blade to remove any extra moisture and any scales. Pat both sides dry with a paper towel. 
  2. Heat the pan and oil over high heat until it is hot, add the fillets (skin side down), shake the pan slightly to make sure it isn't sticking, and then use a fish spatula or pancake turner and press down on the fillet for a few seconds to keep it flat and prevent the skin from drawing up. 
  3. If your fillets are one-half to one-inch thick, cook them skin side down for about four to five minutes, or until they release naturally, then turn them over and cook for another minute or two or until they are done. 

Nutrition

Calories: 169kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 256mg | Potassium: 122mg | Fiber: 2g | Sugar: 10g | Vitamin A: 800IU | Vitamin C: 47mg | Calcium: 10mg | Iron: 0.9mg

Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @gritsandpinecones or #gritsandpinecones!

Don't miss any recipes!Subscribe to Grits and Pinecones.

**This recipe was originally published in August 2015. Republished on March 6, 2019, with revised and expanded instructions and new photos.