Pan Fried Red Snapper

You can make this in less time than it takes the TV weatherman to lie to you about tomorrow’s forecast. And, unlike the weather report, the results are highly reliable.

There are dozens of species in the snapper family, but only one true red snapper. It’s a common reef fish in the Gulf and Caribbean and ranges far up the east coast of the U.S., delighting seafood lovers as far north as Baahhstan. The flesh is light and sweet, which makes the red snapper ideal for minimal preparation or to serve with a light citrus sauce like this one.

Buy your snapper from a reputable source: There are a lot of other red fish like Pacific rock fish that are often sold as the coveted “red snapper.” The real thing will have metallic pink or bright red skin. When you buy them at Lighthouse Seafood, you know for sure that they’re real red snapper and you also know they’re fresh.

3 lbs red snapper fillets


salt and pepper

1/4 cup vegetable oil

4 tablespoons butter

2 tablespoons lemon juice

2 tablespoons fresh snipped parsley


Roll the fish lightly in flour mixed with salt and pepper.

Heat oil in skillet; cook fish until brown on both sides (3 minutes per side).

Remove fish to platter and keep warm.

To skillet add butter and lemon; allow to simmer 1 minute.

Pour over the fish.

Sprinkle with parsley.

Lighthouse Seafood is a family business,
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.

101 N. Country Club Rd.
Lake Mary, FL 32746

8780 E CR 466
The Villages, FL 32162