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Pan Seared Red Snapper

Pan Seared Red Snapper

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