Pan-Grilled Red Snapper Recipe

Moist, flaky, and ready in minutes, this pan-grilled red snapper is a simple yet elegant dish that highlights the naturally mild, sweet flavor of the fish. With a crisp golden exterior and tender interior, this recipe works beautifully on the grill, in a grill pan, or in a skillet—making it perfect for both quick weeknight meals and outdoor gatherings.

Why You’ll Love This Recipe

Red snapper is a fantastic option for anyone who wants a delicious, nutritious fish that doesn’t taste “fishy.” This recipe uses minimal ingredients to let the fish shine, cooks in just minutes, and delivers restaurant-quality results. It’s high in protein, rich in omega-3s, and extremely simple to prepare.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound red snapper fillets (4–5 fillets, skin-on)
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
Fresh lemon juice for serving
Fresh parsley or cilantro for garnish

Directions

1. Pat the red snapper fillets dry with a paper towel to remove excess moisture.
2. Rub both sides of the fish generously with olive oil. Sprinkle with salt and pepper.
3. Heat a grill, grill pan, or skillet over medium-high heat. Oil the grill grates or grease the pan.
4. Once hot, add the snapper and cook for 2–3 minutes, or until the sides begin turning opaque.
5. Flip carefully and cook for an additional 2 minutes, or until the fish flakes easily with a fork or reaches an internal temperature of 145°F.
6. Remove from heat and drizzle with fresh lemon juice. Garnish with chopped parsley or cilantro.
7. Serve immediately.

Servings and timing

This recipe makes 4 servings.
Active cooking time: 6 minutes
Total time: about 10 minutes (including prep).

Variations

• Add paprika, garlic powder, or onion powder for extra flavor.
• For a spicier version, add a pinch of cayenne or Cajun seasoning.
• Use fresh thyme or oregano for an herby twist.
• Finish with a lemon-herb butter for a richer dish.
• Serve in fish tacos topped with cabbage slaw and lime juice.

Storage/Reheating

Refrigerate leftover snapper in an airtight container for up to 3 days.
Freeze cooked and cooled fillets for up to 2 months.
Reheat gently in a non-stick pan or on the grill until warmed through.

FAQs

How do I know when red snapper is fully cooked?

The fish should flake easily with a fork and reach an internal temperature of 145°F.

Can I remove the skin before cooking?

Yes, but keeping the skin on helps the fillets stay moist and prevents sticking.

Can I use frozen red snapper?

Yes. Thaw completely and pat dry before seasoning.

Does this recipe work with other white fish?

Absolutely—mahi mahi, tilapia, and grouper work well.

How can I prevent the fish from sticking?

Ensure the grill or pan is hot and well-oiled before adding the fillets.

Should I marinate the snapper first?

It isn’t necessary due to the fish’s naturally mild, sweet flavor, but you may marinate briefly if desired.

Why did my snapper turn out dry?

It was likely overcooked. Snapper cooks quickly—just a few minutes per side is enough.

Can I bake this instead of grilling?

Yes. Bake seasoned fillets on a wire rack at 400°F for 17–20 minutes, flipping halfway.

Is red snapper healthy?

Yes, it is high in protein, low in saturated fat, and contains beneficial omega-3 fatty acids.

Can I cook this recipe without oil?

You can reduce the oil, but a light coating helps prevent sticking and promotes browning.

Conclusion

This pan-grilled red snapper recipe is the perfect example of how simple ingredients and quick cooking can create a flavorful, nutritious meal. Whether grilled outdoors or prepared in a skillet on a busy weeknight, it delivers consistent, delicious results—moist, flaky, and beautifully seasoned. Enjoy it as a main dish, in tacos, or paired with your favorite sides for a fresh and satisfying meal.

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