Pan Seared Red Snapper fillet covered with Mango Salsa on a white plate.
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5 from 7 votes

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 entrée.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Main Dish
Cuisine: American
Keyword: dinner party entree, dinner recipe, easy seafood recipe, main dish, simple summer supper
Servings: 4 servings
Calories: 169kcal
Author: Sharon Rigsby

Ingredients

  • 1.5 lbs Red Snapper fillets 1/2 inch thick or less, if fillets are larger see tips.
  • 1 tsp Old Bay Seasoning
  • 1 tsp Lemon Pepper
  • 1 tsp Krazy Salt can substitute equal amounts of kosher salt and garlic powder
  • 4 Tbsp olive oil divided
  • 1 Tbsp butter
  • 1/4 cup flour all purpose
  • 1 ripe mango peeled and diced
  • 1/4 cup pineapple tidbits with juice can substitute crushed pineapple
  • 1/4 green bell pepper with ribs and seeds removed, chopped
  • 1/4 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 Tbsp chopped parsley
  • 2 tsp lemon juice
  • 1 pinch red pepper flakes
  • 1/2 tsp kosher salt
  • 1/4 tsp 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

  • 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 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.
  • To serve, spoon a generous amount of mango salsa over the fish fillets and enjoy.

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-label]
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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