Pan-Fried Red Snapper

    20 mins

    Red snapper is pan-seared with an Asian-inspired sauce featuring ginger, spring onions and rice wine vinegar.

    206 people made this

    Serves: 2 

    • 2 fillets red snapper
    • 1 tablespoon (15ml) olive oil
    • 1 lemon, juiced
    • 2 tablespoons (30ml) rice wine vinegar
    • 1 teaspoon Dijon mustard
    • 1 tablespoon (15ml) honey
    • 1/2 cup chopped spring onions
    • 1 teaspoon ground ginger

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Rinse snapper under cold water, and pat dry.
    2. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, spring onions and ginger.
    3. Heat a frying pan over medium heat.
    4. Dip snapper fillets in mixture to coat both sides, and place in frying pan.
    5. Cook for 2 to 3 minutes on each side.
    6. Pour remaining mixture into frying pan.
    7. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (198)


    I love this recipe but decided to play with it the second time around. I replaced the green onion with about 1/8 c of chopped shallots and marinated the snapper for about 5 minutes in the sauce. It came out excellent!  -  26 Sep 2002  (Review from Allrecipes US | Canada)


    This was very good and worthy of making again. The lemon sauce was very tangy. Salt and pepper needs to be added to taste, and perhaps a little cayenne or cajun spice might go well.  -  09 Jul 2002  (Review from Allrecipes US | Canada)


    WOW!! This tastes like a restaurant dish! The sauce is sooo good. I served it with couscous and sweet peas. Thanks!  -  16 Apr 2002  (Review from Allrecipes US | Canada)