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Under 30 Minutes

Sauteed Red Snapper


The mild, slightly sweet flavor and flaky texture of red snapper takes well to light seasoning and a quick saute. You can also make this dish with black sea bass. The skin of both fish is edible and crisps nicely in a skillet.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, September 2007


  • 2 red snapper fillets (each 10 to 12 ounces), with skin
  • Coarse salt, to taste
  • Cayenne pepper, to taste
  • 3 tablespoons canola oil


  1. Cut each snapper fillet in half crosswise. Season flesh with salt and cayenne pepper.

  2. Heat oil in a large skillet over medium-high heat until hot (but not smoking). Place snapper fillets, skin sides down, in skillet, pressing on fish with a spatula for 1 minute to prevent curling. Cook until golden brown, about 5 minutes. Flip, and cook until opaque throughout, 2 to 3 minutes more.

Reviews Add a comment

  • pamela.newberry
    12 NOV, 2014
    I bought some lovely red snapper filets from Whole Foods to use in this recipe, but they had huge scales on the skin, which I painstakingly removed. Maybe that was my mistake. I used a Calphalon pan and followed directions to a tee, but the skin stuck to the pan and this dish was a disaster...anything but crispy. Still tasty, but nothing like the picture.