Mangrove Snapper Recipe

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.

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. 

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.

Print

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.