Pan-Seared Red Snapper Recipe

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!

Exceptionally quick to make. Loved the taste. It tastes as if it's been made in a restaurant. I used English mustard instead of French. I also replaced the green onions with red onions as that is what was available to me. I think sprinkling the fish on both sides with a little salt and adding salt to the mixture really uplifts the taste. I didn't have wine vinegar, so instead I added the regular white vinegar with water(1:3 ratio). I marinated the fish in this mixture for 2-3 hours. And instead of using a skillet, I preheated my Airfryer for 5 mins on 200 degree Celsius. Then I cooked the fish and the mixture for 12 minutes on 200 degrees Celsius and turned the fish upside down once in between. This recipe is for keeps. Thank you!

Excellent! I had read some of the review before. I did not have rice vinegar so I used cider vinegar (which is an ok substitute) then added a pinch or two of Cayenne pepper then a dash of salt and pepper. So I let the fish sit in the marinade on the counter for 15 minutes . Took the fish out and pan searer it in a teaspoon of olive oil for 2 or 3 minutes on each side. Then I added the rest of the marinade to the pan for 3 to 5 minutes on low. Citrus flavor and DELICIOUS! . So easy to make

I'm Vietnamese, and I cook Asian food for my family every day, so I tend to be quite critical of Asian recipes. However, being desperate for a "new" taste, I decided to go online. This recipe had really good flavor.. sweet and tangy, flavorful with the addition of garlic and ginger. However, I did a couple of things differently: First, I didn't have red snapper so I used fresh Tilapia, which was a nice sub. Then I asked the butcher to season my tilapia with "Mango lemon rub" (because it was free, and the flavor seemed like it would go with the recipe). I then pan fried the fish with oil til cooked and golden, then took it out and plate it. I then added the marinade from the recipe to the pan to cook and thicken, and then poured it on top of the fish. I surrounded the fish with Stir Fried Bok Choy with Ginger and Garlic ( recipe from Foodnetwork.com) and served with white rice. It was fresh and delicious. Thank you for sharing this recipe!

Grocery shopping went a little late last night so I needed something quick and easy to make for dinner, and used this recipe because I had everything on hand. Everyone really liked it, but if I were to make it again I think I would add a bit less honey. I mixed the sauce (plus salt and pepper) and let the fish sit in it for about 15 minutes, then pan fried it without adding the marinade in the pan with the fish. When the fish was cooked, I added the remaining marinade into the pan to reduce and poured it on top of the fish. It would have also tasted great to add some white wine to the pan as well at this point, but I didn't have any on hand.

I am rating the sauce only for this recipe - EXCELLENT! I have been looking for a NON-cream/dill sauce for hubby's fish and I have now found it! I broiled red snapper that had just been seasoned with fresh cracked pepper only and a light drizzle of Olive Oil, while the fish was broiling, I prepared the sauce with just adjusting the amounts of the ingredients to our taste as I went along, here is what I used: 2 tbsp lemon juice, 1 tbsp white wine vinegar (do not have rice wine vinegar), 2 tbsp honey and added about a tbsp of chopped, fresh parsley (left out the ginger, we are not a fan)...brought ingredients to a boil and then simmered until thick, added the parsley in at the last minute, hubs RAVED over it! :) My new go-to fish sauce! Thanks!

A superb recipe for snapper! I incorporated minor changes that others suggested and it was excellent: * Add salt & pepper to marinade * Marinate snapper for 20-30 min before cooking * After cooking, remove fish from pan, reduce marinade and pour over fish. We loved it and will definitely make it again.

Good but next time will reduce the vinegar by half. I fried haddock in butter for a minute then added the sauce to the pan and basted the fish as it finished cooking. The sauce thickened up nicely.

I loved the flavors of the onion, honey, ginger and rice wine vinegar — a sweet and sour combination. I did not have green onion nor Dijon mustard. I substituted with yellow onion and brown coarse mustard. I also doubled the ingredients for the sauce. It still came out delicious. This was a perfect recipe with rice. My hubby loved it. I will be using this recipe again.

This looked great, but I modified the marinade. I added a dash of sesame oil and cayenne, and took out the rice vinegar and honey and then marinated the fish for a couple of hours and cooked it on a cedar plank on the grill. Also, took the left over marinade and added 1/4 of white wine and reduced it on the stove to make a sauce... AMAZING.

My family couldn’t get enough.

I followed the recipe except using red onions. It was good, but needed salt and pepper. It would benefit from a little more flavor... Next time, I will add more spices. The recipe was easy to assemble, and very easy to cook- Dinner in 20 minutes!

The taste was incredible! It was simple to make because I had all the ingredients already. We had snow peas an the side and the marinade made them sooo good. My husband said It was better with each bite. Will definitely make this again.

Wasn't that impressed.

Really yummy. Store didn't have red snapper, so bought something plain and was really good.

After I marinated it I grilled it…….fabulous!

Good an simple, do not over cook

Didn’t really like this. The vinegar taste was too strong for me.

I made it exactly as stated, and everything turned out perfect.

Delicious!