Pan-Seared Red Snapper with Citrus Avocado Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pan-seared red snapper fillets served alongside a refreshing citrus and avocado salad with a lime vinaigrette. This caribbean-inspired seafood ready in about 25 minutes pairs fillets (6 oz each) red snapper fillets, kosher 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: 15 min Cook: 10 min Serves 4 Caribbean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 red snapper fillets and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
  2. Step 2: 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 skin is crispy, then flip and cook 2-3 minutes more until fish flakes easily.
  3. Step 3: In a medium bowl, combine 1 large diced avocado, 1 medium peeled and segmented orange, 1 medium peeled and segmented grapefruit, 1/4 cup thinly sliced red onion, and 2 tbsp chopped cilantro.
  4. Step 4: Whisk together 2 tbsp lime juice, 1 tsp honey, 1 tbsp extra virgin olive oil, and 1/4 tsp ground cumin until emulsified; pour over the salad and toss gently to combine.
  5. Step 5: Plate fish fillets and spoon the citrus avocado salad alongside. Serve immediately.

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Frequently asked questions

How long does Pan-Seared Red Snapper with Citrus Avocado Salad take to make?

Total time is about 25 minutes (15 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 Red Snapper with Citrus Avocado Salad?

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 kosher salt from drying out.

Can I substitute ingredients in Pan-Seared Red Snapper with Citrus Avocado Salad?

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 Red Snapper with Citrus Avocado Salad 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 Red Snapper with Citrus Avocado Salad?

Caribbean 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.

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