Weekly Specials
Shop Online



Pan Seared Red Snapper

  • Yield: 4 servings
  • Prep Time: 10 minutes
  • Cooking Time: 6 minutes

Pan Seared Red Snapper


  • 4 4-oz Red snapper fillets, skin on or off
  • 4 cloves Garlic, crushed
  • 4 sprigs Thyme
  • 1/4 tsp Curry powder
  • 1/4 tsp Chipotle powder
  • 1 tbsp Olive oil
  • Salt, to taste
  • Black pepper, to taste
Mango Salsa
  • 1 large Ripe mango, chopped
  • 1 Jalapeño pepper, finely chopped
  • 1 Tomato, chopped
  • 1/2 cup Red onion, finely chopped
  • 1/4 cup Cilantro, finely chopped
  • Juice from 1 - 2 limes


  1. Prepare the mango salsa by combining all the ingredients in a bowl. Season with salt and pepper to taste and set aside.
  2. If you are cooking the fillets with skin on, let them dry skin-side up and then lightly score the skin with a sharp knife.
  3. Season both sides of fillets with curry powder, chipotle powder, salt and black pepper.
  4. Heat oil over medium-high heat in a large skillet. Add thyme and garlic and cook until garlic is medium to dark brown.
  5. Add fillets (skin side down) to skillet. Use a large spoon or spatula to press fillet for the first 15-30 seconds to prevent it from curling. Cook for 2 – 3 minutes per side until cooked through and golden brown.
  6. Serve fillets warm with mango salsa.


Recipe adapted from MyBodyMyKitchen.com


Hi there!
Let's get your order started.
Would you like...

Pickup Delivery