Pan-Roasted Red Snapper with Tomato and Jalapeño Relish

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pan-roasted red snapper fillets topped with a bright and tangy tomato-jalapeño relish, perfect for a light yet flavorful seafood dinner. This Caribbean-inspired seafood recipe, ready in about 25 minutes, pairs red snapper fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Caribbean cuisine 260 cal/serving

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Ingredients

4 pieces (5 oz each) red snapper fillets
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 cup, quartered cherry tomatoes
1 small, finely diced jalapeño pepper
1/4 cup, finely diced red onion
2 tbsp fresh lime juice
2 tbsp chopped fresh cilantro
1, minced garlic clove

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Instructions

Step 1: Pat dry 4 red snapper fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden.
Step 3: Carefully flip the fillets and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork. Remove from skillet and keep warm.
Step 4: In a small bowl, combine 1 cup quartered cherry tomatoes, 1 small finely diced jalapeño, 1/4 cup finely diced red onion, 1 minced garlic clove, 2 tbsp fresh lime juice, 2 tbsp chopped fresh cilantro, and 1 tbsp olive oil. Stir gently to combine.
Step 5: Spoon the tomato and jalapeño relish over the warm red snapper fillets and serve immediately with steamed rice or fresh greens.