Pan-Seared Lemon Snapper With Caper Butter and Mexican Slaw
Delicate snapper fillets seared until golden and finished with a bright lemon-caper butter sauce, served alongside vibrant Mexican coleslaw made with corn, fresh cilantro, and fajita-spiced mayo. The crisp, cool slaw contrasts beautifully with the warm, buttery fish. Perfect for weeknight dinners or casual entertaining when you want something fresh and restaurant-quality without fuss. This version keeps the fish simple to let its quality shine while the zesty slaw adds textural contrast and a flavor punch.
Ingredients
- 4 snapper fish fillets, skinless, boneless, 180 grams eachhalibut, cod, or other firm white fish1:1pescatarianadds fish
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- 5 ½ tbsp butter, finely chopped
- ⅓ cup lemon juice, fresh
- 2 tablespoon capers, baby, drained
- ⅓ cup mayonnaise, whole-egg
- 1 tablespoon lemon juice, fresh
- 1 tablespoon fajita seasoningcumin + smoked paprika + garlic powder + lime zest1:1whole food
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- 1 coleslaw mix, fine-cut, 300 grams
- 1 corn kernels, canned, drained, 300 grams
- 3 green onions, green onions, thinly sliced
- ½ cup cilantro, fresh, chopped
Instructions
- 1
Whisk together mayonnaise, lemon juice, and fajita seasoning with 1 tablespoon water until combined.
- 2
Fold in coleslaw mix, corn kernels, green onions, and fresh cilantro.
- 3
Season slaw with salt and pepper and mix well.
- 4
Heat oiled frying pan over medium-high heat.
- 5
Cook fish fillets 3 to 4 minutes per side until cooked through.
- 6
Remove fish and cover to keep warm.
- 7
Add butter and lemon juice to the same hot pan.
- 8
Whisk until butter melts and sauce boils, then boil for 30 seconds to 1 minute.
- 9
Remove from heat and stir in capers.
- 10
Serve fish with sauce, slaw, and lemon wedges.
Tips
Pat fish dry before searing to achieve a golden crust and prevent steaming.
Don't skip the butter-lemon boil--it emulsifies into a silky sauce.
Make slaw up to 2 hours ahead so flavors meld while fish stays fresh.
Good to Know
Store cooked fish covered in the refrigerator up to 2 days. Slaw keeps 3 days refrigerated. Reheat fish gently in a low oven to avoid drying.
Prepare slaw 2 hours ahead. Fish best seared just before serving, but can be cooked up to 4 hours ahead and served cold or room temperature.
Serve immediately on warm plates with lemon wedges. Pairs well with steamed rice, roasted potatoes, or crusty bread to soak up sauce.
Common Mistakes
Don't overcrowd the pan--give fish space to sear and develop a crust.
Avoid skipping the caper-butter sauce; it's essential flavor.
Don't dress slaw more than 3 hours ahead or it becomes soggy.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
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FAQ
Can I use frozen fish fillets?
Yes, thaw completely and pat very dry before searing. Cook time remains the same. Quality may be slightly lower than fresh, but results are still good.
What if I don't have fajita seasoning?
Mix 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon chili powder, and pinch cayenne. Or use taco seasoning.
Can I make this ahead and freeze?
Freeze cooked fish up to 3 months. Don't freeze slaw as coleslaw becomes mushy when thawed. Reheat fish in a 150C oven for 10-12 minutes.