Pan-Seared Gulf Coast Red Snapper with Tomato and Olive Relish
Delicate pan-seared red snapper fillets topped with a bright Mediterranean-inspired relish of ripe tomatoes, Kalamata olives, and fresh herbs. This mediterranean-inspired seafood (mediterranean) ready in about 20 minutes pairs fillets (6 oz each) red snapper fillets, olive oil, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 4 fillets (6 oz each) red snapper fillets
- 3 tbsp olive oil
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 cup, quartered cherry tomatoes
- 1/2 cup, pitted and sliced Kalamata olives
- 1/4 cup, finely diced red onion
- 2 tbsp, chopped fresh basil leaves
- 2 tbsp fresh lemon juice
- 1, minced garlic clove
- 1 tbsp red wine vinegar
- 1/2 tsp sugar
Instructions
- Step 1: Pat dry 4 red snapper fillets and season both sides with 1 1/2 tsp kosher salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add fillets skin-side down and cook for 4-5 minutes until edges turn golden and skin crisps.
- Step 2: Flip fillets carefully and cook for another 2-3 minutes until fish is opaque and flakes easily. Remove from skillet and keep warm.
- Step 3: In a medium bowl, combine 1 cup quartered cherry tomatoes, 1/2 cup sliced Kalamata olives, 1/4 cup finely diced red onion, 1 minced garlic clove, 2 tbsp fresh lemon juice, 1 tbsp red wine vinegar, 1/2 tsp sugar, 2 tbsp chopped fresh basil, and 1 tbsp olive oil. Stir gently to combine and let sit for 5 minutes to meld flavors.
- Step 4: Spoon the tomato and olive relish generously over the warm red snapper fillets and serve immediately with lemon wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Gulf Coast Red Snapper with Tomato and Olive Relish take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Gulf Coast Red Snapper with Tomato and Olive Relish?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Pan-Seared Gulf Coast Red Snapper with Tomato and Olive Relish?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Gulf Coast Red Snapper with Tomato and Olive Relish for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Gulf Coast Red Snapper with Tomato and Olive Relish?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
