Easy Pan-Seared Red Snapper Recipe with Mango Salsa (2024)

Date: Oct 30, 2023 · Updated: Jan 31, 2024 Author: Sharon Rigsby

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Pan-Seared Red Snapper with Mango Salsa is an easy, restaurant-quality seafood main dish you can have on the table in 20 minutes or less.

This simple, tasty red snapper recipe is perfect for a quick weeknight dinner and makes a show-stopping dinner party entrée.

The mango salsa is the crowning glory of this simple fish recipe – it brightens the dish and enhances the flavor of the fresh red snapper with colorful fruits, vegetables, and fresh herbs. The mildly spicy and sweet salsa’s flavor perfectly balances the buttery, crispy fish.

Easy Pan-Seared Red Snapper Recipe with Mango Salsa (1)

Whole fresh red snapper is a breathtakingly beautiful fish with glistening red coloring and is highly prized by sportsmen and seafood lovers alike. Of course, if you don’t have snapper, you can use any firm white fish such as another type of snapper, grouper, mahi-mahi, halibut, or even tilapia in this recipe.

Like my Grilled Grouper with Mango Salsa, this simple pan-seared red snapper recipe is easy to prepare, but the salsa does involve some chopping.

The good news is that you can make the salsa a day ahead. There is only one caveat: the mango salsa is so delicious it might not last in your refrigerator until it’s time to serve it!

Reasons to love this recipe:

This easy recipe makes a delicious meal quick enough for the weeknights but special enough for company.
The buttery golden-brown crust on this pan-seared red snapper is perfectly balanced with the refreshing mango salsa.
With lots of fruits, vegetables, and lean protein, this is a healthy dinner your whole family will love.

Ingredient Notes and Substitutions:

Easy Pan-Seared Red Snapper Recipe with Mango Salsa (2)

Red snapper – is one of the tastiest and most beautiful saltwater fish. You will need skinless fillets about one-half inch thick. You can also substitute lane snapper, yellow tail, grey, or mangrove snapper.
Fish seasonings – Old Bay, lemon pepper, kosher salt, and garlic powder go hand-in-hand to enhance the snapper’s mild sweet taste.
Flour – the fish fillets are lightly dusted with a coating of all-purpose flour, making them crispy and golden brown on the outside and moist and flaky inside.
Olive oil – is used in the salsa and to pan-sear the fish.
Butter – combines with olive oil to give a rich, buttery taste to the fish as it cooks.
Fruits and vegetables – for the mango salsa recipe, you will need a fresh ripe mango, canned pineapple tidbits, red and green bell pepper, and jalapeno pepper.
Salsa seasonings – fresh garlic, a shallot, fresh parsley, lemon juice, red pepper flakes, kosher salt, and ground black pepper enhance and bring all the salsa flavors together. Feel free to add some lemon zest to the salsa for more bright lemon flavor! Lime juice may be substituted for the lemon.

Complete measurements are in the recipe below

How to Make Pan-Seared Red Snapper with Mango Salsa:

To make the salsa, first chop up the mango. Then, remove any seeds and ribs from the bell peppers and chop them into small pieces. Next, remove the seeds and ribs from the jalapeño pepper and mince finely. Next, peel and finely mince the shallot and garlic and chop the parsley.

Easy Pan-Seared Red Snapper Recipe with Mango Salsa (3)

Combine mango, bell peppers, garlic, shallots, parsley, pineapple, jalapeno pepper, two tablespoons of olive oil, lemon juice, red pepper flakes, and salt and pepper in a large bowl. Cover and refrigerate for up to 24 hours

Easy Pan-Seared Red Snapper Recipe with Mango Salsa (4)

To prepare the red snapper fillets, pat them dry with paper towels. Season both sides of the fillets with Old Bay Seasoning, lemon pepper, salt, and garlic powder.

Easy Pan-Seared Red Snapper Recipe with Mango Salsa (5)

Lightly dredge the seasoned snapper fillets in flour. Shake off any excess.

Easy Pan-Seared Red Snapper Recipe with Mango Salsa (6)

Add the butter and the remaining olive oil to a large skillet (nonstick) or cast iron skillet over medium-high heat. When the butter has melted, add the fillets to the hot skillet in a single layer and sauté for 2-3 minutes.

Easy Pan-Seared Red Snapper Recipe with Mango Salsa (7)

When the first side of the fish fillet has a nice golden crust, use a thin metal spatula to flip the fish to the other side. Continue cooking for 3-4 minutes until both sides of the fish are cooked through.
Note: The exact cooking time will depend on the thickness of the fillet. The fish is done when it is opaque and flakes easily with a fork. The safe internal temperature for cooked fish is 145°F when measured with an instant-read meat thermometer.
To serve, spoon a generous amount of salsa over pan-seared red snapper.

Easy Pan-Seared Red Snapper Recipe with Mango Salsa (8)

Serving suggestions:

Because this dish is quick and easy to make, I like keeping my sides simple. My first choice to serve with pan-seared red snapper recipes is always Cheese Grits.

Other sides that pair nicely includeCheesy Mashed Potato Fritters, Southern Fried Cabbage with Bacon, Southern Collard Greens, Baked Pineapple Casserole, Southern Fried Potatoes, Sweet Onion Casserole, white rice, Dirty Rice or coconut rice.

Homemade Southern Hush Puppies always go great with fish, and maybe Charleston Chewies or Chocolate Peanut Butter Brownies for dessert would round things out nicely.

Recipe variations:

This recipe for pan-seared red snapper can be modified by changing the sauce used to top the fish.

For example, instead of the mango salsa, you could top it with lemon caper sauce, cajun cream sauce, beurre blanc, lemon butter cream sauce, or just a plain lemon butter sauce.

What does red snapper taste like?

Snapper fillets are a very lean fish with a slight pink tinge and a mild, fresh taste. It is often described as having a slightly sweet and nutty flavor.

It is a lean fish with a firm texture. Like grouper, it is a popular saltwater fish found in the warm waters along both Florida coasts.

How to store and reheat leftovers:

To store leftovers, allow them to cool completely. Place them in an airtight container or wrap them tightly in plastic wrap, or aluminum foil. Store in the refrigerator for up to 3 days.

You can also freeze the leftovers for up to 3 months. To freeze the pan-seared red snapper, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. When you are ready to eat the fish, thaw it overnight in the refrigerator and reheat it using one of the methods below.

To reheat the leftovers, brush them with a bit of butter or olive oil and warm them in a 350°F oven for 10 minutes or until they are heated through. You can also warm them in a small amount of oil in a skillet on the stove for a few minutes.

Be careful when reheating snapper; you just want to warm it; if it’s heated too long, it will become dry and tough.

I like to use leftover snapper to make Fish Cakes and if you have leftover mango salsa too, try my Fish Tacos with Mango Salsa.

Is it better to cook fish with the skin on or off?

This recipe calls for skinless red-snapper fillets. Whether you leave the skin on or not is an entirely personal preference. However, if you choose to leave the skin on, here are a few extra steps you should take:

Gently scrape the skin side with a butter knife blade to remove extra moisture and any remaining scales. Pat both sides dry with a paper towel.
Heat the pan and oil over high heat until it is hot, add the fillets (skin side down), shake the pan slightly to make sure it isn’t sticking, and then use a fish spatula or pancake turner and press down on the fillet for a few seconds to keep it flat and prevent the skin from drawing up.
If your fillets are one-half to one-inch thick, cook them skin side down for about four to five minutes, or until they release naturally, then turn the fillets over and cook for another minute or two or until they are done.

How to cook red snapper:

Red Snapper is a very versatile fish that lends itself to any preparation method. In addition to pan-searing, you can pan-fry it, deep-fry it, bake it in the oven, grill it, or broil it.

You can also substitute red snapper for grouper, mahi mahi, or cod in my recipes for Blackened Grouper, Fried Grouper, Blackened Cod, Blackened Mahi Mahi, or any of my other fish recipes.

Easy Pan-Seared Red Snapper Recipe with Mango Salsa (9)

Recipe FAQs:

Is snapper healthy?

According to the Florida Department of Health, red snapper is high in protein, low in carbohydrates, and low in calories. It is also an excellent protein, potassium, selenium, and vitamin B12 source.

A 4-oz serving of red snapper comes in at roughly 100 calories.

How to tell if fish is fresh?

Fresh fish should have a mild salty scent like the sea and firm, moist flesh. Don’t purchase fish with a strong, fishy odor or if it is mushy to the touch.

What’s the best fish to pan-sear?

Expert Tips and Tricks:

The mango salsa is fabulous by itself, and you can also use it as a topping for tacos, chicken, or even a dip. I like to spread a small amount of softened cream cheese on a toasted baguette slice and top it with leftover salsa. This quick, colorful appetizer will make your guests think you spent hours in the kitchen.

If your fillets are over half an inch thick, increase the cooking time per side by a minute or two because of the thickness of the fish.

If the fillets are one-inch or thicker, you must use an oven-safe skillet and finish cooking them in the oven. To do this, place the skillet containing the fish in a hot 425°F oven for about four to five minutes to finish cooking.

The safe internal temperature for cooked fish is 145°F when measured with an instant-read or meat thermometer.

If you don’t have a meat thermometer, you can tell if the fish is done if the flesh has turned from translucent to opaque and flakes easily.

More seafood recipes:

If you like seafood as we do, I know you will also like these quick, easy, and delicious recipes:

Easy Southern Blue Crab Cakes
Mediterranean Grouper
Ultimate Corn and Crab Bisque Recipe (Easy to Make)
Best Easy Southern Crispy Fried Oysters Recipe

Here are a few more of my favorite seafood recipes:

Easy Pan-Seared Grouper with Gremolata
Baked Grouper with Tomatoes and Artichokes
Easy Baked Parmesan Grouper Fillets
Fried Crab Claws

And, here is a link If you would like to browse through all of my seafood recipes.

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Easy Pan-Seared Red Snapper Recipe with Mango Salsa

Sharon Rigsby

Pan-Seared Red Snapper with Mango Salsa is an easy, restaurant-quality seafood main dish you can have on the table in 20 minutes or less. This simple, tasty red snapper recipe is perfect for a quick weeknight dinner and makes a show-stopping dinner party entrée.

5 from 15 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Course Main Dish

Cuisine American

Servings 4 servings

Calories 411 kcal

Equipment

▢
large non-stick skillet
See Also
Starbucks Cranberry Bliss Bar Recipe • Food Folks and Fun
▢
fish turner or spatula

Ingredients

For the pan-seared red snapper

▢ 1.5 lbs red snapper skinless fillets, ½ inch thick or less; if thicker, see my notes below.
▢ 1 teaspoon Old Bay Seasoning
▢ 1 teaspoon lemon pepper
▢ ½ teaspoon kosher salt
▢ ½ teaspoon garlic powder
▢ 4 tablespoons olive oil, divided
▢ 1 tablespoon butter
▢ ¼ cup all-purpose flour

For the mango salsa

▢ 1 mango, peeled and diced, about one cup, you can substitute frozen, thawed mango
▢ ½ cup pineapple tidbits with juice, can substitute crushed pineapple
▢ ¼ green bell pepper, with ribs and seeds removed, chopped
▢ ¼ red bell pepper, with ribs and seeds removed, chopped
▢ 1 jalapeno pepper, with ribs and seeds removed, finely minced
▢ 1 clove garlic, peeled and finely minced
▢ 1 shallot, peeled and finely minced
▢ 2 tablespoons chopped parsley
▢ 2 teaspoons lemon juice
▢ 1 pinch red pepper flakes
▢ ½ teaspoon kosher salt
▢ ¼ teaspoon ground black pepper

Instructions

Mango Salsa

Add the mango, red and green bell peppers, pineapple, garlic, shallots, jalapeno, parsley, two tablespoons olive oil, lemon juice, red pepper flakes, and salt, and pepper to a bowl and mix well. Cover and refrigerate until ready to use.

How to pan-sear red snapper

Pat the fillets dry with a paper towel. Season the fish with the Old Bay seasoning, Krazy Salt, and lemon pepper. Dredge in flour and shake off the excess.
Add the remaining two tablespoons of olive oil and butter to a large skillet over medium-high heat. When the oil is hot, add the fillets and saute for two to three minutes per side, depending on the thickness of the fillets. When the fish flakes easily with a fork, it is done.
To serve, spoon a generous amount of mango salsa over the fish fillets and enjoy.

Notes

The mango salsa is fabulous by itself, and you can also use it as a topping for fish tacos, chicken, or even a dip. I like to spread a small amount of softened cream cheese on a toasted baguette slice and top it with leftover salsa. Voila a quick, colorful appetizer that will have your guests thinking you spent hours in the kitchen.