Easy Pan-Seared Red Snapper Recipe with Mango Salsa
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 entrée.
1.5lbsred snapper skinless fillets,½ inch thick or less; if thicker, see my notes below.
1teaspoonOld Bay Seasoning
1teaspoonlemon pepper
½teaspoonkosher salt
½teaspoongarlic powder
4tablespoonsolive oil,divided
1tablespoonbutter
¼cupall-purpose flour
For the mango salsa
1mango,peeled and diced, about one cup, you can substitute frozen, thawed mango
½cuppineapple tidbits with juice,can substitute crushed pineapple
¼green bell pepper,with ribs and seeds removed, chopped
¼red bell pepper,with ribs and seeds removed, chopped
1jalapeno pepper,with ribs and seeds removed, finely minced
1clovegarlic,peeled and finely minced
1shallot,peeled and finely minced
2tablespoonschopped parsley
2teaspoonslemon juice
1pinchred pepper flakes
½teaspoonkosher salt
¼ teaspoonground 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 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.