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Home » Recipes » Seafood

Mangrove Snapper Recipe

Published: Feb 16, 2021 · Modified: Oct 11, 2022 by Maxine Dubois · This post may contain affiliate links 2 Comments

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This Mangrove Snapper Recipe is made with butter, garlic, lemon, capers, garnished with parsley and served over rice.

This Mangrove Snapper Recipe is made with butter, garlic, lemon, capers, garnished with parsley and served over rice.

We have been fishing so much in the Florida Keys and basically all of the local fish you will catch around here is snapper. I am obsessed with white fish so I have no problem with this being the case.  This fish is especially best paired with a white wine like pinot grigio or sauvignon blanc. Other fish recipes to try are Flounder with Lemon and Capers, Halibut with lemon capers, and the Mahi Mahi!

Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Top tip
  • Mangrove Snapper Recipe
  • Food safety

Ingredients

  • Mangrove Snapper
  • Olive oil
  • Salted butter
  • Garlic
  • Lemon
  • Capers
  • Parsley
  • Rice

See recipe card for quantities.

This Mangrove Snapper Recipe is made with butter, garlic, lemon, capers, garnished with parsley and served over rice.

Instructions

Start by patting the snapper dry on a plate with paper towels. You want to get rid of excess moisture so the fish doesn’t release water. In a large skillet, start by cooking the snapper with 1 tablespoon of olive oil. Cook for 3-5 minutes on each side, depending on the thickness. Remove the snapper and set on a plate. 

In a large skillet, add the butter and wait until it melts. Place lemon slices on the pan, 1 minute on each side until the lemon caramelizes. With tongs, remove the lemon and place on another separate plate. Add garlic and cook until fragrant, for 1 minute. Add the whole bottle of capers with the juice and add the snapper back in the large pan. Cook for another 3 minutes, spooning sauce over fish. Remove from the pan and add salt and pepper as desired. 

Garnish with parsley. 

Hint: Make sure not to overcook the fish, and buy the freshest fish possible.

Substitutions

Snapper: You can use any white fish for this recipe. I was fishing in the Florida keys when I caught some snapper and decided to make this recipe. 

Butter: I usually like to use salted butter, but since this recipe uses capers, they are already very salty. 

Garlic: You should use fresh garlic for best taste. Since this recipe uses minimal ingredients, its best to use top quality ingredients. 

Capers: Capers are naturally very salty so you wont need to really use salt for this recipe. 

This Mangrove Snapper Recipe is made with butter, garlic, lemon, capers, garnished with parsley and served over rice.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

  • Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
  • Deluxe - Try out my Lemon Butter Mahi Mahi
  • Kid friendly -  Add the fish onto a taco or tostada!

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days.

These Mangrove Snapper Recipe ingredients don't stand up well to freezing.

Top tip

Make sure not to overcook the fish, and buy the freshest fish possible.

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Mangrove Snapper Recipe


★★★★★

5 from 1 reviews

  • Author: Maxine Dubois
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
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Description

This Mangrove Snapper Recipe is made with butter, garlic, lemon, capers, garnished with parsley and served over rice. 


Ingredients

Scale
  • 2 pounds snapper
  • 2 tablespoons of olive oil
  • 4 tablespoons of salted butter
  • 3 cloves of garlic, minced
  • Juice of 1 lemon
  • 1 sliced lemon
  • 1 (3 oz) bottle of capers with the juice
  • ¼ cup of chopped parsley
  • 1 teaspoon of salt and pepper each
  • 1 cup Jasmin rice.

Instructions

  1. Start by patting the snapper dry on a plate with paper towels. You want to get rid of excess moisture so the fish doesn’t release water. In a large skillet, start by cooking the snapper with 1 tablespoon of olive oil. Cook for 3-5 minutes on each side, depending on the thickness. Remove the snapper and set on a plate. 
  2. In a large skillet, add the butter and wait until it melts. Place lemon slices on the pan, 1 minute on each side until the lemon caramelizes. With tongs, remove the lemon and place on another separate plate. Add garlic and cook until fragrant, for 1 minute. Add the whole bottle of capers with the juice and add the snapper back in the large pan. Cook for another 3 minutes, spooning sauce over fish. Remove from the pan and add salt and pepper as desired. 
  3. Garnish with parsley. 
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1
  • Calories: 424
  • Sugar: 0
  • Sodium: 524 mg
  • Fat: 26 g
  • Saturated Fat: 15 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 45 g
  • Cholesterol: 142 mg

Did you make this recipe?

Tag @cilantro.parsley on Instagram and hashtag it #cilantroparsley

Food safety

  • Cook to a minimum temperature of 165 °F (74 °C)
  • Do not use the same utensils on cooked food, that previously touched raw meat
  • Wash hands after touching raw meat
  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Use oils with high smoking point to avoid harmful compounds
  • Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

More Seafood

  • Salmon Crudo with Shallots
  • Salmon Sashimi with Ponzu
  • Salmon Carpaccio with Capers and Shallots
  • Spicy Salmon Crispy Sushi Rice

Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Randy R

    August 15, 2022 at 4:19 pm

    I caught a mangrove snapper down at the Florida keys and did not know what to make with it. Thank you for this!

    ★★★★★

    Reply
    • Maxine Dubois

      August 15, 2022 at 4:52 pm

      So glad you loved it! Feel free to try my Halibut and Mahi Mahi as well.

      Reply

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Hi, I'm Maxine!

I am a Mexican American recipe creator & food blogger dedicated to cultivating the cooking experience. I love Latin recipes and inspiring you to cook them by incorporating videos to simplify and share my recipes.  My favorite cuisines are Mexican and Italian, which is why I came up with the name Cilantro Parsley!

You can also find me on Instagram, Pinterest, Facebook & Youtube

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