I love how fresh, light, and zesty this snapper recipe is. It’s also all made in one pan, which is always a win in our book. The fish is cooked simply with olive oil, salt, and pepper. Then, we make a quick pan sauce with tomatoes, olives, citrus zest, and red pepper flakes to make it a bit spicy. I love serving this snapper dish with a side of bread or flatbread to scoop up all that incredible sauce. I love homemade focaccia or these easy flatbreads, which only take 30 minutes to make!
Key Ingredients
Snapper: I used a red snapper fillet for this recipe. Snapper has a mildly sweet and delicate taste. However, some snapper stocks may be overfished, so I encourage you to check the Monterey Bay Aquarium Seafood Watch website for sustainable options in your area. The good news is that you can easily substitute any firm white fish, like tilapia, Pacific halibut, Pacific cod, or black cod (sablefish), for the snapper in this recipe. Shallot, Garlic, and Red Pepper Flakes: These three ingredients form the flavorful base of our tomato sauce. I prefer shallots for their mild sweetness, but you can also use yellow or sweet onions. Citrus Zest: I use a microplane to add lemon and orange zest to the sauce. The combination of orange, olives, and tomato is simply irresistible! Olives: I toss in Kalamata olives for their briny, salty bite. If you prefer a milder flavor, you can use green Castelvetrano olives, which are buttery and delicate. Tomatoes: While fresh tomatoes work well, I usually opt for canned diced tomatoes for convenience. If you have fire-roasted canned tomatoes on hand, they’ll add even more depth of flavor. Herbs: I always finish this dish with a handful of fresh herbs to enhance the taste. I used parsley, dill, and chives in our photos, but mint or cilantro would also be delicious.
How to Make Snapper with Spicy Tomato Sauce
I keep the fish preparation simple and let the spicy tomato sauce be the star of the dish. The trick is to season the snapper fillets with salt and pepper, then pan-fry them until they are almost cooked in the middle. I remove the fish from the pan before it’s fully cooked, then make the sauce in the same pan. Once the sauce is ready, I nestle the pan-fried snapper back into the pan, allowing it to finish cooking in the flavorful sauce. This technique keeps the fish moist and helps it absorb all those incredible flavors. For more easy fish recipes, see our easy baked trout, maple soy glazed salmon, and this swordfish recipe with lime. 2 tablespoons olive oil Salt and fresh ground black pepper 1 large shallot, chopped 2 garlic cloves, minced 1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you want the sauce 1 tablespoon lemon zest 2 teaspoons orange zest 1/3 cup kalamata olives, pitted and cut in half 1 (14oz) can diced tomatoes 2 tablespoons chopped fresh herbs, try a combination of parsley, dill, and chives Lemon wedges for serving 2Heat the skillet over medium-high heat. When it is hot, add the olive oil. Then, carefully place the seasoned fillet in the hot oil and cook for 2 to 3 minutes per side or until lightly browned. The fish should be slightly undercooked in the center. Transfer the snapper to a plate. 3Reduce the heat to medium. Add the onions to the skillet and cook, stirring occasionally, until softened, about 5 minutes. If the pan seems dry, add a drizzle of olive oil. 4Stir in the garlic and red pepper flakes and cook for 30 seconds. 5Add the lemon zest, orange zest, olives, and canned diced tomatoes with their juices to the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally. 6Stir in the herbs and taste the sauce. Season with additional salt and pepper, if needed. 7Gently nestle the snapper fillets back into the sauce, spooning some sauce over the top. Cook until the fish is opaque and easily flakes with a fork, about 3 to 5 minutes more. 8Transfer the snapper and sauce to a serving platter or individual plates. Garnish with fresh lemon wedges and additional herbs.
