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    Home ยป Recipes ยป Seafood

    Easy Pan-Seared Red Snapper Recipe with Mango Salsa

    Date: Oct 30, 2023 ยท Updated: May 5, 2024 Author: Sharon Rigsby

    Jump to Recipe
    Pinterest pin showing two white plates with pan-seared snapper fillets topped with mango salsa.

    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 entrรฉe.

    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 donโ€™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 itโ€™s time to serve it!

    Why I love this recipe and you will too:

    1. 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.
    2. The mildly spicy and sweet salsa’s flavor perfectly balances the buttery, crispy fish.
    3. 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 โ€“ 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 โ€“ Old Bay, lemon pepper, kosher salt, and garlic powder go hand-in-hand to enhance the snapperโ€™s mild sweet taste.
    • Flour โ€“ 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 โ€“ is used in the salsa and to pan-sear the fish.
    • Butter โ€“ combines with olive oil to give a rich, buttery taste to the fish as it cooks.
    • Fruits and vegetables โ€“ 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 โ€“ 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:

    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. Next, remove the seeds and ribs from the jalapeรฑo 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.
    1. 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.
    1. 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.
    1. Lightly dredge the seasoned snapper fillets in flour. Shake off any excess.
    Snapper fillets dredged in flour.
    1. 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 sautรฉ for 2-3 minutes.
    Four fish fillets in a white skillet cooking.
    1. 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.
    2. 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 145ยฐF when measured with an instant-read meat thermometer.
    3. 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 350ยฐF 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. Donโ€™t purchase fish with a strong, fishy odor or if it is mushy to the touch.

    Whatโ€™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 425ยฐF oven for about four to five minutes to finish cooking.

    The safe internal temperature for cooked fish is 145ยฐF when measured with an instant-read or meat thermometer.

    If you donโ€™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:

    • Three crab cakes on a black plate with a fork, sliced tomatoes and a slice of lemon.
      Easy Southern Blue Crab Cakes
    • Mediterranean Grouper Fillet with Olives and Capers
      Mediterranean Grouper
    • Corn and Crab Bisque in a white Dutch oven garnished with parsley.
      Corn and Crab Bisque Recipe
    • A bowl of cocktail sauce next to fried oysters on a plate.
      Southern Crispy Fried Oysters Recipe

    Here are a few more of my favorite seafood recipes:

    • Easy Pan-Seared Grouper with Gremolata
    • Baked Grouper with Tomatoes and Artichokes
    • Easy Baked Parmesan Grouper Fillets
    • Fried Crab Claws

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

    โญ โญ โญโญโญ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; I hope you come back soon!

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    Pan seared red snapper topped with mango salsa served over rice.

    Easy Pan-Seared Red Snapper Recipe with Mango Salsa

    Sharon Rigsby
    Pan-Seared Red Snapper with Mango Salsa is 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 entrรฉe.
    5 from 16 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Cook Time 5 minutes mins
    Total Time 20 minutes mins
    Course Main Dish
    Cuisine American
    Servings 4 servings
    Calories 411 kcal

    Equipment

    • large non-stick skillet
    • fish turner or spatula

    Ingredients
      

    For the pan-seared red snapper

    • 1.5 lbs red snapper skinless fillets, ยฝ inch thick or less; if thicker, see my notes below.
    • 1 teaspoon Old Bay Seasoning
    • 1 teaspoon lemon pepper
    • ยฝ teaspoon kosher salt
    • ยฝ teaspoon garlic powder
    • 4 tablespoons olive oil, divided
    • 1 tablespoon butter
    • ยผ cup all-purpose flour

    For the mango salsa

    • 1 mango, peeled and diced, about one cup, you can substitute frozen, thawed mango
    • ยฝ cup pineapple tidbits with juice, can substitute crushed pineapple
    • ยผ green bell pepper, with ribs and seeds removed, chopped
    • ยผ 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
    • ยฝ teaspoon kosher salt
    • ยผ 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.

    How to pan-sear 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 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 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 425ยฐF oven for about four to five minutes to finish cooking.
    The safe internal temperature for cooked fish is 145ยฐF when measured with an instant-read or meat thermometer.
    If you donโ€™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

    Calories: 411kcalCarbohydrates: 22gProtein: 37gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 70mgSodium: 716mgPotassium: 923mgFiber: 2gSugar: 13gVitamin A: 1165IUVitamin C: 46mgCalcium: 81mgIron: 1mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Reader Interactions

    Comments

      5 from 16 votes (9 ratings without comment)

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      Recipe Rating




    1. Debbie in Texas

      September 16, 2024 at 3:05 pm

      5 stars
      My other comment is below with the Krazy Salt question. This was a wonderfully quick, healthy, and beautiful lunch!

      Reply
    2. Leah

      August 16, 2022 at 10:09 pm

      5 stars
      Even with a few slight modifications of seasonings and GF flour, it was equal to or better than any fish plates I’ve ordered in a restaurant. It was a wonderful combination of simplicity and flavor and left everyone satiated!

      Reply
    3. Lori

      August 14, 2022 at 7:29 pm

      5 stars
      Made this tonight for supper. Hubby LOVED it, as did !.

      Reply
    4. Audra Majocha

      July 01, 2022 at 9:15 am

      5 stars
      I made this last night and we thought it was excellent! I used jarred chopped jalapenos (which I just recently noticed I could even buy at the store, and has been really helpful!) and kept everything the same. We eat a lot of fish and this was such a colorful, delicious meal on a hot Florida night! I will absolutely make again.

      Reply
    5. Kelly

      October 18, 2021 at 9:55 pm

      5 stars
      I caught my first red snapper this past weekend, and tried this recipe. Amazing!!! Even my kids loved it.

      Reply
    6. John

      May 08, 2020 at 1:50 am

      WTF is “krazy salt”?

      Reply
      • Sharon Rigsby

        May 08, 2020 at 8:06 am

        Hi John, it’s a seasoning salt that also contains herbs and spices. The full name is Jane’s Krazy Mixed-Up Seasonings, Original Mixed-Up Salt. You can pretty much use it on anything you would ordinarily add salt to. However, if you don’t have it, it’s fine to substitute regular salt.

        Reply
        • Monica

          May 11, 2020 at 12:27 pm

          Janeโ€™s is one of my all time favorite seasoning blends! I use it in everything!

        • Debbie in Texas

          September 16, 2024 at 3:01 pm

          I ran across โ€œJanes Krazy Original Mixed-Up Salt Marinade & Seasoning, 4 ozโ€ as being stocked in my grocery store but the difference is it being a MARINADE. The sister Krazy Salt (not a marinade) is out of stock. Do you think this one will work just as well for next time?

          By the way, I was well into preparing this incredible dish (A+!) when I realized that I had no red snapper in my freezer, as I thought I had. SALMON came to the rescue and it was delicious too! In a bind, it can also be substituted as well as the other kinds of recommended fish.

        • Sharon Rigsby

          September 20, 2024 at 5:22 am

          Hi Debbie,
          I’m so glad you enjoyed this recipe. I haven’t ever used the Krazy Original Mixed-Up Salt Marinade & Seasoning, so I looked online to see the difference and couldn’t find anything. It might taste slightly different, but I think it would be fine as a substitute. Also, thank you so much for sharing the tip about the salmon.
          All the best!
          Sharon

    7. Mary Ann Cervinka

      October 20, 2019 at 7:25 pm

      5 stars
      Delicious. Instruction very helpful.

      Salsa was excellent.

      Reply
      • Sharon Rigsby

        October 20, 2019 at 8:02 pm

        Awesome! Iโ€™m so glad you enjoyed it!
        All the best,
        Sharon

        Reply
    8. erica patterson

      June 28, 2019 at 4:49 pm

      Did not realize I wasn’t a fan of snapper until I made this. ( the texture isn’t for me) However, the mango salsa blew it out of the water!!! It’s so so good!!! Definitely going into my recipe folder! Five stars all the way!

      Reply
      • Gritsandpinecones

        June 28, 2019 at 7:27 pm

        Hi Erica, thanks so much for letting me know you like the mango salsa. It’s a favorite of time too! I’m sorry about the red snapper but I hope you will give it one more try before writing it off forever. I don’t know if you like grouper or not, but fresh snapper is a pretty close second in the texture department.
        Thanks again for leaving a comment!
        All my best,
        Sharon

        Reply
        • Amanda

          January 13, 2020 at 8:41 pm

          5 stars
          Great recipe – was looking for a way to prepare some snapper I had in the freezer. The entire family loved it… although small fry (my youngest daughter) thought the salsa was “too spicy”. But she still ate all the fish. ๐Ÿ™‚ More salsa for us!!!

        • Sharon Rigsby

          January 14, 2020 at 8:43 am

          Hi Amanda,
          I’m so glad you enjoyed the snapper. This recipe also works well with just about any fish with firm white flesh. We like it with grouper as well. Thanks so much for taking the time to rate it and leave a comment.
          All my best,
          Sharon

    9. Linger

      March 07, 2019 at 11:00 am

      I love all the recipes that you share Sharon. And this red snapper with mango salsa tops my “need to try soon” list. Looks fantastic with all the flavors joining together with the fish. I enjoy reading your posts with all the tips you give. Thanks for sharing.

      Reply
    10. Pat English

      June 23, 2018 at 6:28 pm

      We had the fresh red snapper with mango salsa tonight and fresh white acre peas, delicious! Added some sliced tomatoes, a great meal!

      Thanks for the delicious recipe,

      Pat & Jim English

      Reply
      • Gritsandpinecones

        June 23, 2018 at 9:18 pm

        Hi Pat,
        I’m so happy you and Jim enjoyed the recipe. Your dinner sounds delicious! We actually had a similar one last night. Grouper with fresh white acre peas and sliced tomatoes! Great minds must think alike!
        Hope you guys are doing well and thanks so much for leaving a comment!
        All my best, Sharon

        Reply
    11. Carolyn Haley

      August 28, 2015 at 8:14 pm

      This recipe sounds delish and will go in my file to prepare soon. I am loving your blog.

      Carolyn

      Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pineconesยฎ. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me โ†’

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