Easy Pan-Seared Red Snapper Recipe with Mango Salsa

Name: Easy Pan-Seared Red Snapper Recipe with Mango Salsa
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1.5 lbs red snapper skinless fillets, (½ inch thick or less; if thicker, see my notes below.); 1 teaspoon Old Bay Seasoning; 1 teaspoon lemon pepper; ½ teaspoon kosher salt; ½ teaspoon garlic powder; 4 tablespoons olive oil, (divided); 1 tablespoon butter; ¼ cup all-purpose flour; 1 mango, (peeled and diced, about one cup, you can substitute frozen, thawed mango); ½ 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

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I am so excited for you to try my recipe for Pan-Seared Red Snapper with Mango Salsa. It is one of my favorite dishes, and it’s an easy, restaurant-quality seafood main dish you can have on the table in 20 minutes or less.

This simple, tasty red snapper recipe is perfect for a quick weeknight dinner and makes a show-stopping dinner party entrée.

The mango salsa is the crowning glory of this simple red snapper recipe. It brightens the dish and enhances the flavor of the fresh fish with colorful fruits, vegetables, and fresh herbs.

A plate with pan-seared snapper topped with mango salsa served on a bed of white ice.

Whole fresh red snapper is a breathtakingly beautiful fish with glistening red coloring and is highly prized by sportsmen and seafood lovers alike. If you don’t have snapper, you can use any firm white fish, such as another type of snapper, grouper, mahi-mahi, halibut, or even tilapia in this recipe.

Like my Grilled Grouper with Mango Salsa, this simple pan-seared red snapper recipe is easy to prepare, but the salsa does involve some chopping.

The good news is that you can make the salsa a day ahead. There is only one caveat: the mango salsa is so delicious if your family is like mine, it might not last in your refrigerator until it’s time to serve it!

Why I love this recipe and you will too:

This easy recipe, like my Baked Snapper Fillets recipe, makes a delicious and beautiful meal that is quick enough for weeknights but special enough for company.
The mildly spicy and sweet salsa’s flavor perfectly balances the buttery, crispy fish.
With lots of fruits, vegetables, and lean protein, this is a nutritious dinner your whole family will love.

Ingredient Notes and Substitutions:

Ingredients for pan-seared snapper including fish fillets, a mango, and bell peppers.

Red snapper – I think red snapper is one of the tastiest and most beautiful saltwater fish. You will need skinless fillets about one-half inch thick. You can substitute lane snapper, yellow tail, grey, or mangrove snapper.
Fish seasonings – Old Bay, lemon pepper, kosher salt, and garlic powder 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 and golden brown on the outside and moist and flaky inside.
Olive oil – is used in 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 recipe, you will need a fresh ripe mango, canned pineapple tidbits, red and green bell pepper, 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 the salsa flavors together. Feel free to add some lemon zest to the salsa for more bright lemon flavor! Lime juice may be substituted for the lemon.

Complete measurements are in the recipe below

How to cook Pan Seared Red Snapper with Mango Salsa:

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. Next, remove the seeds and ribs from the jalapeño pepper and mince finely. Next, peel and finely mince the shallot and garlic and chop the parsley.

Chopped mango, bell pepper, jalapeno and pineapple on a cutting board.

Combine mango, bell peppers, garlic, shallots, parsley, pineapple, jalapeno pepper, two tablespoons of olive oil, lemon juice, red pepper flakes, and salt and pepper in a large bowl. Cover and refrigerate for up to 24 hours

A large clear glass bowl full of chopped mango, bell peppers, pineapple, and jalapeno.

To prepare the red snapper fillets, pat them dry with paper towels. Season both sides of the fillets with Old Bay Seasoning, lemon pepper, salt, and garlic powder.

Snapper fillets topped with seasoning, including Old Bay.

Lightly dredge the seasoned snapper fillets in flour. Shake off any excess.

Add the butter and the remaining olive oil to a large skillet (nonstick) or cast iron skillet over medium-high heat. When the butter has melted, add the fillets to the hot skillet in a single layer and sauté for 2-3 minutes.

Four fish fillets in a white skillet cooking.

When the first side of the fish fillet has a nice golden crust, use a thin metal spatula to flip the fish to the other side. Continue cooking for 3-4 minutes until both sides of the fish are cooked through.
Note: The exact cooking time will depend on the thickness of the fillet. The fish is done when it is opaque and flakes easily with a fork. The safe internal temperature for cooked fish is 145°F when measured with an instant-read meat thermometer.
To serve, spoon a generous amount of salsa over pan-seared red snapper.

A white serving platter with pan-seared snapper fillets cut into pieces and topped with mango salsa.

Serving suggestions:

Because this dish is so quick and easy to make, I like keeping my sides simple. My first choice to serve with red snapper recipes 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, Sweet Onion Casserole, white rice, Dirty Rice or coconut rice.

Homemade Southern Hush Puppies always go great with fish, and maybe Charleston Chewies or Chocolate Peanut Butter Brownies for dessert would round things out nicely.

Recipe variations:

This recipe for pan-seared red snapper can be modified by changing the sauce used to top the fish.

For example, instead of the mango salsa, you could top it with lemon caper sauce, cajun cream sauce, beurre blanc, lemon butter cream sauce, or just a plain lemon butter sauce.

What does red snapper taste like?

Snapper fillets are a very lean fish with a slight pink tinge and a mild, fresh taste. It is often described as having a slightly sweet and nutty flavor.

It is a lean fish with a firm texture. Like grouper, it is a popular saltwater fish found in the warm waters along both Florida coasts.

How to store and reheat leftovers:

To store leftovers, allow them to cool completely. Place them in an airtight container or wrap them tightly in plastic wrap, or aluminum foil. Store in the refrigerator for up to 3 days.

You can also freeze the leftovers for up to 3 months. To freeze the pan-seared red snapper, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. When you are ready to eat the fish, thaw it overnight in the refrigerator and reheat it using one of the methods below.

To reheat the leftovers, brush them with a bit of butter or olive oil and warm them in a 350°F oven for 10 minutes or until they are heated through. You can also warm them in a small amount of oil in a skillet on the stove for a few minutes.

Be careful when reheating snapper; you just want to warm it; if it’s heated too long, it will become dry and tough.

I like to use leftover snapper to make Fish Cakes and if you have leftover mango salsa too, try my Fish Tacos with Mango Salsa.

How to cook red snapper:

Red Snapper is a very versatile fish that lends itself to any preparation method. In addition to pan-searing, you can pan-fry it, deep-fry it, bake it in the oven, grill it, or broil it.

You can also substitute red snapper for grouper, mahi mahi, or cod in my recipes for Blackened Grouper, Fried Grouper, Blackened Cod, Blackened Mahi Mahi, or any of my other fish recipes.

Pan Seared Red Snapper fillet covered with Mango Salsa on a white plate.

Recipe FAQs:

Is snapper healthy?

According to the Florida Department of Health, red snapper is high in protein, low in carbohydrates, and low in calories. It is also an excellent protein, potassium, selenium, and vitamin B12 source.

A 4-oz serving of red snapper comes in at roughly 100 calories.

How to tell if fish is fresh?

Fresh fish should have a mild salty scent like the sea and firm, moist flesh. Don’t purchase fish with a strong, fishy odor or if it is mushy to the touch.

What’s the best fish to pan-sear?

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

What’s the difference between pan-searing and pan-frying?

Although the terms are sometimes used interchangeably, pan-frying usually calls for a few more tablespoons of oil or butter. Beyond that, pan-searing and pan-frying involve cooking food at high heat for a short period in a small amount of oil.

How do you keep pan-seared red snapper from sticking to the pan?

Fish fillets will naturally release from the pan when they are done. 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 let them cook undisturbed until they release naturally from the pan. Then, use a fish-turner to turn them over carefully. A good non-stick pan also helps!

Expert Tips and Tricks:

The mango salsa is fabulous by itself, and you can also use it as a topping for tacos, chicken, or even a dip. I like to spread a small amount of softened cream cheese on a toasted baguette slice and top it with leftover salsa. This quick, colorful appetizer will make your guests think you spent hours in the kitchen.

If your fillets are over half an inch thick, increase the cooking time per side by a minute or two because of the thickness of the fish.

If the fillets are one-inch or thicker, you must use an oven-safe skillet and finish cooking them in the oven. To do this, place the skillet containing the fish in a hot 425°F oven for about four to five minutes to finish cooking.

The safe internal temperature for cooked fish is 145°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 quick, easy, and delicious recipes:

Here are a few more of my favorite seafood recipes:

And, here is a link If you would like to browse through all of my seafood recipes.

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