Pan-Seared Gulf Red Snapper with Cajun Butter Sauce

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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 developed and reviewed.

A beautifully pan-seared Gulf red snapper fillet served with a rich, spicy Cajun butter sauce that highlights Texas seafood flavors. This American-inspired seafood recipe, ready in about 25 minutes, pairs Gulf red snapper fillets, Cajun seasoning, Unsalted butter 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.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 320 cal/serving

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Ingredients

4 fillets (6 oz each) Gulf red snapper fillets
2 tbsp Cajun seasoning
6 tbsp Unsalted butter
3 cloves, minced Garlic cloves
2 tbsp Lemon juice
2 tbsp, finely chopped Fresh parsley
2 tbsp Olive oil
to taste Salt
to taste Black pepper

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Instructions

Step 1: Pat dry 4 Gulf red snapper fillets (6 oz each) and season both sides evenly with 2 tbsp Cajun seasoning, 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, about 2 minutes.
Step 3: Place the snapper fillets skin-side down and sear without moving for 4-5 minutes until the skin is golden and crisp.
Step 4: Carefully flip the fillets and cook for another 3 minutes until the fish is opaque and flakes easily.
Step 5: Remove fish from skillet and keep warm. Lower heat to medium and add 6 tbsp unsalted butter and 3 minced garlic cloves to the skillet, stirring until fragrant and butter is melted, about 1 minute.
Step 6: Stir in 2 tbsp fresh lemon juice and 2 tbsp finely chopped parsley, cooking for 30 seconds until the sauce slightly thickens.
Step 7: Spoon the Cajun butter sauce over the snapper fillets and serve immediately with your choice of sides.