Pan-Fried Snapper - Carolina Country

Pan-Fried Snapper With orange-herb salsa

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Pan-Fried Snapper

The bright flavor of citrus and the freshness of herbs is a great combination for seafood. Use any thin, mildly-flavored fish in this recipe — and the salsa would be good on shrimp, too. Use green onion tops if you don’t have fresh chives.


  • 1 small tangerine or half of a small orange

  • ⅓ cup chopped fresh parsley

  • 2 tablespoons chopped fresh chives

  • 3 tablespoons chopped fresh mint

  • 1 teaspoon olive oil, plus more for pan

  • ¼ teaspoon pomegranate vinegar or apple cider vinegar

  • ¼ teaspoon honey

  • Pinch of salt and pepper

  • 4 small snapper filets


  1. Cut the tangerine or orange into chunks and remove seeds but do not peel. Put into a blender and pulse until coarsely chopped. Pour fruit and juice into a small bowl. Stir in the parsley, chives, mint, 1 teaspoon olive oil, vinegar, honey, salt and pepper. Set aside.

  2. Pour enough olive oil into a large sauté pan to cover the bottom and place over medium heat. Sprinkle the filets with salt and pepper. Cook the fish skin-side down for 3 to 4 minutes, then turn over and cook for 3 to 4 minutes more, depending on the thickness of the fish. The fish will flake easily when done and be white throughout. If you can’t fit all the fish in the pan, work in batches and keep the cooked filets warm, covered with foil, in an oven on very low heat.

  3. To serve, place the fish on a platter and spoon the salsa over. Serve immediately.

Recipe courtesy of

Debbie Moose ( has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.

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