Rating: 3.07 stars
163 Ratings
  • 5 star values: 27
  • 4 star values: 21
  • 3 star values: 66
  • 2 star values: 35
  • 1 star values: 14

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.

Martha Stewart Living, September 2007

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Recipe Summary test

prep:
5 mins
total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut each snapper fillet in half crosswise. Season flesh with salt and cayenne pepper.

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  • 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.

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Reviews (1)

163 Ratings
  • 5 star values: 27
  • 4 star values: 21
  • 3 star values: 66
  • 2 star values: 35
  • 1 star values: 14
Rating: Unrated
11/12/2014
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.