Lip-smacking Yellowtail Snapper Recipe: Taste the Ocean's Finest

The yellowtail snapper is a species native to the Atlantic Ocean and Gulf of Mexico. The fish is quite popular in American and Caribbean cuisines. As the name suggests, yellowtail snappers' distinctive feature is the vibrant yellow tail.

Yellowtail snapper is popular among anglers and seafood gourmands. The fish is typically found near coral reefs, rocky areas, and seagrass beds. Due to its sharp eyesight, catching yellowtail snapper can sometimes be challenging. This makes the fish an exciting target for recreational fishing activity.

The fish is loved for its tasty white flesh and mild, sweet flavor, and there are many delicious dishes you can cook with it. You can grill, roast, or fry yellowtail snapper. Other options include making chowder, ceviche, sandwiches, or tacos. Our yellowtail snapper recipe provides a pan-seared version in which the fish is coated with a crust.

Ingredients

• Yellowtail snapper filets — 4 pcs., about 6-8 ounces each, skin-on

1. For coating

• All-purpose flour — ½ cups
• Paprika — 1 tsp. 
• Garlic powder — ½ tsp.
• Onion powder — ½ tsp.
• Salt — ½ tsp.
• Ground black pepper — ½ tsp.

2. For cooking

• Olive oil — 3 tbsp.
• Butter — 1 tbsp.
• Garlic — 2 cloves, crushed
• Lemon juice — 2 tbsp., freshly squeezed

3. For serving

• Fresh parsley — 2 tbsp., green leaves, finely chopped
• Lemon wedges — 2 per each serving

Instructions

1. Using a paper towel, pat the fish to remove excess moisture.

2. Combine the flour, paprika, garlic powder, onion powder, salt, and pepper on a plate. Make sure the plate is large enough to hold the filets. Mix well.

3. Dredge each side of the filets in the seasoned flour mixture. Shake lightly to remove excess flour. Make sure you coat each side evenly.

4. Heat a large skillet on the stove on medium-high heat. Add the olive oil and butter to the pan. Cook until the butter melts.

5. When the butter melts, and the skillet is hot, add the seasoned yellowtail snapper filets to the pan, skin-side down. Cook for 3-4 minutes on each side until the fish develops a golden-brown crust and becomes opaque and flaky in the center.

6. During the last minute of cooking, add the crushed garlic to the pan and cook briefly until fragrant. Be careful not to burn the garlic.

7. Drizzle the fresh lemon juice over the pan-seared yellowtail snapper filets, coating them evenly.

8. Transfer the cooked yellowtail snapper filets to serving plates and garnish with chopped fresh parsley.

9. Serve the pan-seared yellowtail snapper hot with lemon wedges on the side.

Substitutions

• All-purpose flour — If you are on a gluten-free diet, you can replace wheat flour with very fine cornmeal.

Variations

• Make it healthier in the oven — You can interpret the yellowtail snapper recipe in a more healthy way, by using the oven. You can bake coated fish filets in a preheated oven for 12-15 minutes. Before coating, use the butter to grease the filets, then cover with the flour mixture. Place a baking sheet on a tray and place the filets. Drizzle the olive oil over the fish. Sprinkle the minced garlic. You can add 2-3 dried bay leaves in this version. When the fish is cooked, remove it from the oven and drizzle with fresh lemon juice.

Equipment

• Measuring spoons and cups

• Mixing plate

• Chopping board

• Knife

• Skillet

• Kitchen spatula

• Serving plates

• Paper towels

• Stove

Storage and Reheating

• It is best to enjoy yellowtail snapper on the day you cook it. Fish is a delicate food that spoils quickly, especially during the summer. But if you have leftovers, you can cover them firmly with cling film or store them in an airtight container for a day in the fridge.

• Leftover fish is suitable for freezing. Remember to cover it tightly. Before putting it in the freezer, you can shred the fish into small pieces. When defrosted, you can prepare sandwiches or burritos with shredded fish. Freeze it in small portions, and be careful with defrosting and reheating steps.

Pro Tips

• Yellowtail snapper is a versatile seafood. You can pair it with several herbs, spices, and sauces. Rosemary and thyme, both fresh and dried, go well with this fish. We encourage you to experiment with various seasonings to find your favorite flavor combinations.

• To check if the fish is done, observe the color and texture. The fish should turn opaque. When checking doneness you can also use a fork. Touch the fish with the fork, If it flakes easily, it’s cooked.

Yellowtail Snapper Recipe

Dive into a culinary voyage with our recipe yellowtail snapper. Elevate your dining to new heights and savor oceanic perfection.

4.99 from 177 votes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Main Course

Cuisine International

Servings 4 people

Calories 414 kcal

Equipment

Measuring spoons and cups

Mixing plate

Chopping board

Knife

Skillet

Kitchen spatula

Serving plates

Paper towels

Stove

Ingredients

  

1x2x3x

• 4 pcs. yellowtail snapper filets about 6-8 ounces each, skin-on

For coating

• ½ cups all-purpose flour
• 1 tsp. paprika
• ½ tsp. garlic powder
• ½ tsp. onion powder
• ½ tsp. salt
• ½ tsp. ground black pepper

For cooking

• 3 tbsp. olive oil
• 1 tbsp. butter
• 2 cloves garlic crushed
• 2 tbsp. lemon juice freshly squeezed

For serving

• 2 tbsp. fresh parsley green leaves, finely chopped
• 2 pcs. lemon wedges per each serving

Instructions

 

• Using a paper towel, pat the fish to remove excess moisture.
• Combine the flour, paprika, garlic powder, onion powder, salt, and pepper on a plate. Make sure the plate is large enough to hold the filets. Mix well.
• Dredge each side of the filets in the seasoned flour mixture. Shake lightly to remove excess flour. Make sure you coat each side evenly.
• Heat a large skillet on the stove on medium-high heat. Add the olive oil and butter to the pan. Cook until the butter melts.
• When the butter melts, and the skillet is hot, add the seasoned yellowtail snapper filets to the pan, skin-side down. Cook for 3-4 minutes on each side until the fish develops a golden-brown crust and becomes opaque and flaky in the center.
• During the last minute of cooking, add the crushed garlic to the pan and cook briefly until fragrant. Be careful not to burn the garlic.
• Drizzle the fresh lemon juice over the pan-seared yellowtail snapper filets, coating them evenly.
• Transfer the cooked yellowtail snapper filets to serving plates and garnish with chopped fresh parsley.
• Serve the pan-seared yellowtail snapper hot with lemon wedges on the side.

Video

Notes

• Yellowtail snapper is a versatile seafood. You can pair it with several herbs, spices, and sauces. Rosemary and thyme, both fresh and dried, go well with this fish. We encourage you to experiment with various seasonings to find your favorite flavor combinations.

 

• To check if the fish is done, observe the color and texture. The fish should turn opaque. When checking doneness you can also use a fork. Touch the fish with the fork, If it flakes easily, it’s cooked.

Nutrition

Nutrition Facts

Yellowtail Snapper Recipe

Amount per Serving

Calories

414

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.03

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

5

g

Cholesterol

 

2

mg

1

%

Sodium

 

1783

mg

78

%

Potassium

 

527

mg

15

%

Carbohydrates

 

76

g

25

%

Fiber

 

8

g

33

%

Sugar

 

9

g

10

%

Protein

 

11

g

22

%

Vitamin A

 

5124

IU

102

%

Vitamin C

 

54

mg

65

%

Calcium

 

152

mg

15

%

Iron

 

7

mg

39

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Delicious yellowtail snapper dish, Quick yellowtail snapper recipe, Simple yellowtail snapper prep

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