30-Minute Mediterranean Red Snapper
Pan-seared red snapper fillets seasoned with aromatic herbs and spices, topped with a vibrant Mediterranean sauce of diced tomatoes, colorful bell peppers, and mixed olives. This restaurant-quality dish combines tender, flaky fish with bold flavors that transport you to the coastal regions of the Mediterranean. The quick-cooking method makes it perfect for weeknight dinners, while the elegant presentation suits special occasions. The sauce's combination of pimiento-stuffed and ripe olives adds both visual appeal and a delightful briny contrast to the mild fish.
Ingredients
- 1 teaspoon lemon-pepper seasoning
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ⅛ teaspoon cayenne pepper
- 4 fillets red snapper, 6 ounces eachhalibut1:1pescatarian
similar white fish
- 2 teaspoons olive oil, divided
- ½ medium sweet red pepper, julienned
- 3 green onions, chopped
- 1 clove garlic, minced
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- ½ cup pimiento-stuffed olives, choppedkalamata olives1:1vegetarian
more Mediterranean flavor
- ¼ cup ripe olives, chopped
- ¼ cup chives, minced
Instructions
- 1
Combine lemon pepper, garlic powder, thyme and cayenne then rub over fillets
- 2
Cook fillets in nonstick skillet with cooking spray and oil over medium heat for 4-5 minutes on each side until fish flakes easily with a fork
- 3
Remove fillets and keep warm
- 4
Saute red pepper and onions in remaining oil until crisp-tender
- 5
Add garlic and cook 1 minute longer
- 6
Stir in tomatoes and bring to a boil
- 7
Reduce heat and simmer uncovered for 3 minutes or until liquid has evaporated
- 8
Serve sauce with snapper and sprinkle with olives and chives
Tips
Pat fish fillets dry before seasoning to ensure the spice rub adheres properly and creates a better sear
Don't overcook the fish - it should flake easily but still be moist and tender inside
Let the tomato mixture simmer until most liquid evaporates for a concentrated, restaurant-style sauce
Good to Know
Refrigerate leftover fish and sauce separately for up to 2 days
Season fillets up to 2 hours ahead and refrigerate covered
Serve immediately while fish is hot and sauce is warm
Common Mistakes
Don't move fish fillets too early to avoid breaking them apart
Avoid overcrowding the pan which will steam rather than sear the fish
Substitutions
similar white fish
FAQ
Can I use frozen red snapper fillets?
Yes, thaw completely and pat very dry before seasoning. Frozen fish may release more moisture during cooking.
What if I don't have pimiento-stuffed olives?
Use green olives or kalamata olives instead. The flavor will be slightly different but still delicious.
How long will leftovers keep?
Store fish and sauce separately in the refrigerator for up to 2 days. Reheat gently to avoid overcooking.