Pan Seared Red Snapper is a delicious and healthy meal that’s ready in 10 minutes! Learn how to cook red snapper with lemon butter caper sauce. A healthy fish recipe with simple ingredients and easy directions!
Welcome to My Kitchen Serenity! I’m excited to share with you this delicious seafood recipe for two. We use fresh red snapper fillets, butter, capers, lemon, and seasonings such as parsley, garlic powder, onion powder, salt, and pepper. This simple recipe is ready in no time and the flavor is truly amazing.
This recipe is special to me because it was given to me by my sister, Leesa. We were on a family group call when everyone was talking about what they made for supper. She said she made pan fried snapper with butter, capers, and lemon. It sounded so delicious that I told her I wanted to share it on my blog. She said yes! I made it, and my husband and I loved it!
Red snapper is a firm white fish that is delicate and mild in flavor. Once it’s cooked, it’s topped with a flavorful sauce made of butter, lemon juice, and capers. The sauce is super simple to make and the flavors consist of a wonderful buttery, tangy flavor. The sauce gets its zing from the lemon juice and capers.
What are capers? Capers are tiny flower buds from Capparis shrubs that grow in the Mediterranean. Once capers are picked (usually hand picked), they are placed into jars and pickled. Jarred capers are easy to find in your grocery store – next to the olives and pickles.
One serving has 424 calories, 0 carbs, and 45 grams fiber. See the recipe card for complete nutritional data (does not include any side dishes pictured).
- Pat fish fillets with a paper towel to remove excess water. This will help reduce splatter while cooking.
- To get the most juice from a lemon, roll a whole lemon around on your countertop with the palm of your hand while using firm pressure. This will help break up the flesh of the lemon, causing more juice to be expelled. Then, slice the lemon and squeeze out the juice.
My sister serves her red snapper with an orzo, spinach, and pine nut mixture. I served mine with two different sides. One with seasoned wild rice and the other with cauliflower rice. One of us in the house is watching their carb intake 🙂 So, you’ll see pictures of the cooked snapper on a plate with either side.
For a lighter side dish choice, I love Southern Plate’s Greek Salad! It’s a great simple, healthy side dish for any meal, especially during the summer. You can find her recipe here My Favorite Greek Salad.
please refer to the printable recipe card for detailed ingredient information.
There are 9 ingredients for this recipe: red snapper fillets, butter, capers, lemon, salt, pepper, garlic powder, onion powder, and parsley flakes. You probably already have most of these ingredients on hand. The only items I usually have to go shopping for are the fish, capers, and fresh lemon.
Other fish and seafood recipes you may want to check out:
How to Cook Red Snapper Fillets
Step 1: Pat both sides of the fillets with a paper towel. Lightly sprinkle each side with salt, pepper, garlic powder, and onion powder. I don’t use measurements here because they don’t make measuring spoons for such small amounts. So just a light sprinkle is sufficient.
Step 2: Melt butter in a pan over medium heat. Add the fillets, SKIN SIDE UP, and slow simmer for 3-4 minutes. Flip fish over and cook for another 3-4 minutes. Use medium heat, not high heat. You don’t want the fish to be sizzling too hot or the butter will burn.
Step 3: Remove the fish from the pan and set aside. Add the remaining butter, lemon juice, capers (drained), and parsley flakes. Slow simmer for about 30 seconds, then return the fish to the pan. Spoon the sauce over fish and heat just until hot – about 30 seconds. Transfer fish to a plate and serve with your favorite side dish.
Note: There is no need to remove the skin before cooking the snapper. The skin is edible and actually crisps up nicely. However, if you want to remove the skin, it’s easier to do after the fish is cooked.
Storing Fresh Fish
Fresh fish is best cooked the day it is purchased. However, it will keep for two days in the refrigerator as long as it’s stored in an air-tight container or wrapped tightly with plastic wrap. If it is wrapped in paper, then wrap with plastic over the paper.
Storing Leftover Fish
If you have leftovers, store covered in the refrigerator and eat the very next day!
Since this meal isn’t too heavy, you’ll have plenty of room for dessert! At the moment, I’m obsessed with my Strawberry Cream Pie. It’s frozen and tastes like ice cream!
Leesa's Red Snapper Fillets with Lemon Caper SaucePrint Pin For Later Rate
- 2 red snapper fillets
- 4 tbsp butter (divided)
- 2 tbsp capers (drained)
- 1 lemon
- light sprinkling of salt, pepper, garlic powder, onion powder
- light sprinkling of parsley flakes
- Pat fish fillets with paper towel. Lightly sprinkle each side with salt, pepper, garlic powder, and onion powder. Exact measurements are not given as you only want to lightly sprinkle these seasonings on each side of the fish.
- Melt 2 tablespoons of butter in a pan over medium heat. Add the fillets, SKIN SIDE UP, and slow simmer for 3-4 minutes. Flip fish over and cook for another 3-4 minutes. Use medium heat, not high heat. You don't want the fish to be sizzling too hot or the butter will burn.
- Remove the fish from the pan and set aside. Add the remaining butter, juice of one lemon, capers, and parsley flakes. Slow simmer for about 30 seconds, then return the fish to the pan. Spoon the sauce over fish and heat just until hot - about 30 seconds. Transfer fish to a plate and serve with your favorite side dish.
Storing Fresh Fish
Storing Leftover FishIf you have leftovers, store covered in the refrigerator and eat the very next day!
Nutritional data is based on the brands that I used. Other brands may cause the data to differ.
If you try this recipe, let me know! I’d love to hear from you.