Pan Seared Snapper
Pan seared snapper delivers crispy golden skin and flaky, tender flesh in minutes. This Mediterranean-spiced recipe combines aromatic herbs with citrus brightness, creating a restaurant-quality dish that's surprisingly simple to master at home.
Ingredients
- 4 snapper fillets 6 oz each, skin-on
- 2 tbsp olive oil
- 1 lemon juiced
- 2 tbsp butter
For the Mediterranean Herb Rub:
- 1 tsp oregano leaves
- 1 tsp thyme leaves
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Pat snapper fillets dry and score skin lightly. Mix all rub ingredients in a small bowl.
- Season both sides of fillets with herb rub, pressing gently to adhere.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Place fillets skin-side down and cook undisturbed for 5-6 minutes until skin is crispy.
- Flip carefully and cook 2-3 minutes more until fish flakes easily.
- Add butter and lemon juice, basting fish for 30 seconds before serving.