Easy Red Snapper Recipe

When we were in Port Aranas, one request was to eat lots of fresh seafood. Having a bestie who is a regular in the area, I let her pick the fish, and I researched after we purchased the food.

This red snapper recipe is simple but leaves you with a flakey, tender, flavorful main dish.

Why You Will Love This Red Snapper Recipe

This red snapper recipe is all about simplicity without sacrificing flavor. In less than 20 minutes, you get a beautifully seared, restaurant-quality fish that’s crispy on the outside and tender on the inside.

The combination of butter and olive oil gives it a rich, golden crust, while the seasoning—whether you go bold with Cajun spices or keep it classic with salt and pepper—lets the fresh, mild sweetness of the snapper shine. Plus, that final squeeze of lemon brightens everything up, making each bite light and satisfying. It’s the perfect way to get a healthy, flavorful meal on the table fast.

Cost of Making Red Snapper

Ingredients for this Red Snapper Recipe

• Red snapper filets: For the best flavor, opt for fresh, wild-caught red snapper. If you’re buying frozen, make sure to thaw it completely and pat it dry to achieve a crispy sear.
  If your filets still have the skin on, that’s a bonus—it crisps up beautifully and adds extra flavor and texture.
• Olive oil and butter: Using olive oil and butter gives you the best of both worlds. The olive oil raises the smoke point, preventing the butter from burning too quickly, while the butter adds a rich, slightly nutty depth of flavor.
  If you prefer a dairy-free option, you can swap the butter for ghee or use extra olive oil instead.
• Seasoning of choice: You can go as simple or bold as you’d like. Cajun seasoning brings a spicy kick that pairs well with the snapper’s natural sweetness, while salt and pepper keep things classic. For a different flavor profile, you could also try garlic powder, paprika, or even a little Old Bay.
• Lemon: Fresh lemon wedges aren’t just a garnish—they’re essential! The acidity cuts through the richness of the butter and enhances the fish’s natural flavors. Try zesting a little lemon over the fish for even more citrusy goodness before serving.

What to Serve with Red Snapper

We ate ours with risotto and sauteed veggies.

Naturally, I recommend you drink a good Southern sweet (or unsweet) tea with it.

How to Store & Reheat Red Snapper

Refrigerating Leftovers

If you have leftover cooked red snapper, let it cool to room temperature (but don’t leave it out for more than two hours). Then, store it in an airtight container or wrap it tightly in foil or plastic wrap. It will stay fresh in the refrigerator for up to 2 days. Place it in the coldest part of your fridge for best results.

Reheating Tips

To keep your red snapper from drying out when reheating:

• Stovetop: Warm it in a pan over low heat with butter or olive oil. Covering the pan helps retain moisture.
• Oven: Bake at 275°F for about 10 minutes or until warmed through. Add a splash of water or broth to prevent it from drying out.
• Air Fryer: Reheat at 300°F for about 5 minutes, checking often to avoid overcooking.
• Microwave (last resort): If you’re in a hurry, use short 20-second bursts at half power and cover with a damp paper towel to prevent it from drying out.

Freezing for Later

If you don’t eat your leftovers within a few days, you can freeze-cook red snapper. Wrap it tightly in plastic wrap and then foil, or place it in a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the fridge before reheating.