How to Pan Sear Snapper
- by Omaha Steaks
- Last updated Jan 10, 2024
Treat your taste buds to the exquisite taste of wild-caught Omaha Steaks Scarlet Snapper. As you might guess, the name scarlet snapper comes from the fish’s unmistakable, bright scarlet-colored skin. Protein-rich with a sweetly mild flavor, scarlet snapper makes for a great pan-seared seafood dish. Follow the step-by-step guide below to pan-sear snapper perfectly every time.
How to Pan Sear Snapper
Pan-sear is a cooking technique that uses high-heat over the stove-top and quickly cooks the fish. Enjoy perfectly pan-seared snapper in under 10 minutes using these steps below.
1. Thaw Snapper
Before cooking your snapper, you will need to thaw it using one of two methods. Remove fillets from plastic packaging, cover, and place in refrigerator overnight. For faster thawing, unpackage the desired number of fillets and put them in a sealable bag. Remove as much air from the bag as possible and immerse in cold water for 30 minutes.
2. Preheat Pan over Medium-High Heat
Preheat a large pan on medium-high heat over a stove-top. When the pan is hot, add a dash of oil.
3. Season Snapper
Season each snapper fillet with salt and pepper, butter, and lemon. Add your favorite seasoning blend or try our Omaha Steaks Signature Seafood Seasoning to bring out all of the delicious flavors of the fish.
4. Pan-Sear Snapper
Place your snapper skin-side down in your pan for 4-5 minutes. Flip snapper to the other side and let cook for another 3-4 minutes. Once the fish is at an internal temperature of 145°F and is caramel brown in color and opaque throughout you know your snapper is done. To help aid in the cooking process, check out our Omaha Steaks mobile app with a cooking timer or our seafood cooking chart.
5. Serve
Plate your perfectly cooked snapper with your favorite side dish or roasted vegetables. Snapper is the ideal fish for a lean protein diet, try pairing it with leafy greens or on top of a bed of rice for a balanced and filling meal.
Other Ways to Cook Snapper
