How to Prepare Delicious Vermillion Snapper Quickly

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Christina Flores

· 2 min read

Vermillion Snapper Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 5 minutes

Total Time: 40 minutes

Servings: 4


  • 4 vermillion snapper fillets (about 1 lb total)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cloves garlic, minced
  • 1 lemon, juiced
  • 2 tbsp chopped fresh parsley
  • 1/4 cup white wine
  • 2 tbsp unsalted butter

Steps to Cook:

  1. Prepare the Snapper Fillets:

    • Pat the vermillion snapper fillets dry with paper towels and season both sides with salt and pepper.
  2. Sear the Snapper:

    • Heat the olive oil in a large skillet over medium-high heat.
    • Add the snapper fillets and sear for 3-4 minutes per side until golden brown.
    • Transfer the seared fillets to a plate and set aside.
  3. Make the Lemon Garlic Sauce:

    • In the same skillet, add the minced garlic and sauté for 1 minute, stirring constantly, until fragrant.
    • Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the pan.
    • Stir in the lemon juice and parsley.
    • Reduce the heat to low and whisk in the butter until the sauce is creamy and emulsified.
  4. Finish the Dish:

    • Return the seared snapper fillets to the skillet, nestling them in the lemon garlic sauce.
    • Simmer for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
  5. Serve and Enjoy:

    • Transfer the vermillion snapper fillets to a serving plate and spoon the lemon garlic sauce over the top.
    • Garnish with additional chopped parsley, if desired.
    • Serve immediately with your choice of sides, such as roasted vegetables or a fresh salad.

Cook’s Note:

  • Vermillion snapper is a delicate, mild-flavored fish that pairs beautifully with the bright lemon and garlic flavors in this recipe.
  • Be careful not to overcook the snapper, as it can become dry and tough. The fish should be just cooked through and still moist.
  • For a richer sauce, you can substitute heavy cream or half-and-half for the butter at the end.
  • Adjust the seasoning with additional salt and pepper to taste, if desired.
  • This recipe can also be used with other types of white fish, such as tilapia or cod.

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About Christina Flores

Hi, I am Christina Flores, author of I'm passionate about creating delicious and nutritious recipes to help people lead healthier lives. Join me on this culinary journey as we explore the world of healthy eating together!