Pan Seared Snapper with Spicy Tomato and Herb Sauce
In this recipe, we use snapper, but any firm white fish works well. Pacific Halibut, Pacific Cod, Black Cod, or Sablefish are excellent alternatives. We prioritize sustainable seafood choices and recommend checking resources like Monterey Bay Aquarium's Seafood Watch for guidance.
In this recipe, we use snapper, but any firm white fish works well. Pacific Halibut, Pacific Cod, Black Cod, or Sablefish are excellent alternatives. We prioritize sustainable seafood choices and recommend checking resources like Monterey Bay Aquarium's Seafood Watch for guidance.
- 2 garlic cloves minced
- 2 tablespoons olive oil
- 1 can diced tomatoes
- 1 tablespoon lemon zest
- salt and fresh ground black pepper
- 1/3 cup kalamata olives
- lemon wedges for serving
- 1 pound snapper
- 1 medium onion chopped (about 1/2 cup)
- 1/4 teaspoon crushed red pepper flakes depending on how spicy you want the sauce
- 2 teaspoons orange zest
- 2 teaspoons chopped fresh dill plus more for serving
- 2 teaspoons chopped fresh chives plus more for serving
- 1 tablespoon chopped fresh parsley plus more for serving
- Carbohydrate 8.84835850017145 g
- Cholesterol 53.297103475 mg
- Fat 5.22925469168006 g
- Fiber 3.31595084499399 g
- Protein 31.4017074939813 g
- Saturated Fat 0.864965254382784 g
- Serving Size 1 1 Serving (259g)
- Sodium 208.017429391456 mg
- Sugar 5.53240765517746 g
- Trans Fat 0.729235878300724 g
- Calories 202 calories
Step-by-step
- Heat the olive oil in a large skillet over moderately high heat. Season both sides of the snapper with salt and pepper then carefully place into the olive oil. Cook until lightly browned on both sides, but leave the fish slightly undercooked, about 5 minutes. Transfer the snapper to a plate.
- Turn down the heat to medium, add the onions and cook until softened (add a little more olive oil if the pan is dry). Stir in the garlic and red pepper flakes then cook for 30 seconds. Stir in the lemon and orange zest, olives and the can of diced tomatoes with juices.
- Use a wooden spoon to scrape up any pieces of fish stuck to the bottom of the pan. Bring to a simmer then cook for 5 minutes. Stir in the herbs, taste then season with additional salt or pepper if needed.
- Nestle the fish into the sauce, allowing the sauce to come up and over the sides. Continue to cook until the fish easily flakes with a fork. Serve family style with fresh lemon wedges and more fresh herbs for scattering on top.
Unlike a traditional heavy-bottomed cast iron skillet used for aggressive searing, this preparation relies on a wide, moderately high-heat pan that encourages rapid moisture evaporation from the tomato sauce. Cooking fish in confined kitchen quarters demands attention to thermal retention, especially when moving from a high heat sear down to a medium simmer. The technique balances achieving color on the protein without overcooking its interior.
- Pull the snapper from the pan when it is slightly undercooked at the five-minute mark, leaving the center translucent because it will finish cooking gently inside the simmering tomato reduction.
- Scrape up browned protein bits left in the skillet using a wooden spoon before adding the canned tomatoes; these fond additions build deep savory notes into the sauce without requiring extra stock.
- Test doneness visually by pressing the thickest part of the fillet with a fork, watching for the flesh to separate along its natural flakes rather than relying on a digital probe.
- Substitute firm white fish like Pacific halibut or sablefish at a one-to-one ratio if snapper is unavailable, adjusting cooking times slightly based on fillet thickness.
Finishing the dish by nestling the seafood back into the simmering liquid allows the citrus zests and briny olives to penetrate the flesh evenly. Leftovers keep safely in a sealed container in the refrigerator for up to two days.
