Sautéed Red Snapper Recipe

Prep the fish

Pat the red snapper fillets dry with paper towels. This ensures a good sear and prevents steaming.

Season both sides of the fillets evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Place fillets in a shallow dish or plate. Drizzle 2 tbsp lemon juice and 1 tbsp olive oil over the fillets and let them sit at room temperature for 10–15 minutes while you prepare the pan sauce ingredients.

Cook aromatics

Heat a large nonstick or stainless-steel skillet over medium heat until hot (about 2 minutes). Add 1 tbsp extra-virgin olive oil and 1 tbsp unsalted butter. When butter foams, add the sliced garlic and minced shallot. Sauté for 45–60 seconds, stirring, until fragrant and shallot is translucent but not browned.

Add the halved cherry tomatoes to the pan and cook 2–3 minutes, stirring occasionally, until they begin to soften and release juices.

Pour in 1/4 cup dry white wine (or chicken broth) to deglaze the pan, scraping up any browned bits with a wooden spoon. Let the liquid reduce by about half (2–3 minutes) so it concentrates the flavor.

Stir in 1 tbsp drained capers, 1 tsp lemon zest, 2 tbsp chopped parsley, and 1 tbsp torn basil (if using). Add 1 tbsp unsalted butter and swirl until melted to enrich the sauce. Reduce heat to low and keep sauce warm while you cook the fish.

In a separate clean skillet (preferably cast iron or heavy-bottomed) heat 1 tbsp olive oil over medium-high heat until shimmering. Pat the fillets again quickly if needed. Place fillets skin-side down in the hot skillet and press gently with a spatula for 10–15 seconds to keep them flat.

Sear skin-side down without moving for 3–4 minutes, until skin is crisp and the flesh is mostly opaque up to about two-thirds of the fillet height.

Flip the fillets carefully and cook the flesh-side for an additional 1–2 minutes, or until the internal temperature reaches 130–135°F (54–57°C) for moist, medium doneness, or longer if you prefer fully cooked fish.

During the last 30 seconds of cooking, add the remaining 1 tbsp butter to the pan and spoon the melted butter over the fillets (baste) to finish and add gloss.

Transfer the seared fillets to the skillet with the warm pan sauce (skin-side up) and spoon a little sauce and tomatoes over the fish. Warm together for 20–30 seconds to combine flavors.

Taste the sauce and adjust seasoning with up to 1/2 tsp freshly ground black pepper and 1 tsp red pepper flakes if using. If desired, drizzle 1 tsp finishing olive oil over the fish for extra sheen.

Garnish with remaining chopped parsley, a few torn basil leaves, and serve immediately with lemon wedges on the side for squeezing over the fish.