Pan-Seared Red Snapper with Cilantro-Lime Rice

By AislePrompt Editorial · ·

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.

Delicate red snapper fillets pan-seared until golden, served atop fragrant cilantro-lime rice for a bright, coastal-inspired meal. This Caribbean-inspired seafood recipe, ready in about 30 minutes, pairs red snapper fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 5 min Cook: 25 min Serves 4 Caribbean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 1/2 cups long-grain white rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice and 3 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
  2. Step 2: While rice cooks, pat 4 red snapper fillets dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add fillets skin-side down and sear for 4-5 minutes until the skin is crisp and golden. Flip carefully and cook for an additional 2-3 minutes until fish is opaque and flakes easily.
  4. Step 4: Remove rice from heat and fluff with a fork. Stir in 1 minced garlic clove, 2 tbsp fresh lime juice, and 1/4 cup chopped cilantro leaves. Mix gently.
  5. Step 5: Plate the cilantro-lime rice and top each serving with a pan-seared red snapper fillet. Serve immediately.

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