Pan-Seared Yellowtail Snapper with Citrus Butter
Yellowtail snapper is a tender, mild white fish with thin skin that crisps nicely in a hot pan. A quick butter sauce with orange, lemon, and garlic finishes the dish in the same skillet. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
Cook snapper to 145°F or until opaque and flaky. Keep raw fish cold until cooking, use a separate board and plate for it, and throw away leftover dredging flour. Scrub the orange and lemon before zesting or cutting.
Allergens: fish, wheat, milk
Equipment
- large nonstick or stainless skillet
- thin fish spatula
- shallow dish
- zester or grater
- instant-read thermometer
Ingredients (for 4 servings)
- 1.5 pounds yellowtail snapper fillets, skin on
- 1/4 cup all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 3 tablespoons butter
- 2 garlic cloves, minced
- 1 orange, zested and juiced
- 1 lemon, juiced
- 2 tablespoons fresh parsley, chopped
Directions
1. Scrub the orange and lemon under running water, then zest the orange and juice both fruits.
2. Pat the fillets very dry. Season both sides with salt and pepper, then dredge lightly in flour and shake off the extra.
3. Heat the oil in a large skillet over medium-high heat until it shimmers. Lay the fillets in skin side down and press gently with a spatula for 10 seconds so they stay flat.
4. Cook without moving 3 to 4 minutes until the skin is golden and crisp. Flip and cook 1 to 2 minutes more, until the fish reaches 145°F or the flesh is opaque and separates easily with a fork. Move to a plate.
5. Lower the heat to medium. Add the butter and garlic and cook 30 seconds until fragrant.
6. Stir in the orange zest, orange juice, and lemon juice. Simmer 1 to 2 minutes until slightly thickened, then stir in the parsley.
7. Spoon the citrus butter over the fish, skin side up, and serve right away.
8. Chill leftovers within 2 hours (1 hour if the room is above 90°F).
Skill taught
Searing skin-on fish fillets skin side down for crisp skin.
Affordable substitution
Use frozen tilapia or pollock fillets thawed in the refrigerator overnight; skinless fillets work too — just cook 2 to 3 minutes per side.
Optional variation
Add 1 tablespoon of drained capers to the butter sauce.
Leftovers & storage
Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below and eat within 3 days. Reheat to 165°F until steaming hot.