Pan-Seared Snapper with Lime and Scotch Bonnet Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate snapper fillets pan-seared and finished with a zesty lime and spicy scotch bonnet infused butter. This caribbean-inspired caribbean ready in about 22 minutes pairs (6 oz each) snapper fillets, unsalted butter, lime zest 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.

★ 4.5 (13 ratings) Prep: 10 min Cook: 12 min Serves 4 Caribbean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 snapper fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place snapper fillets skin-side down and sear for 4-5 minutes until the skin is crisp and golden.
  3. Step 3: Flip fillets carefully and cook for an additional 2-3 minutes until fish is opaque and flakes easily.
  4. Step 4: In a small saucepan, melt 4 tbsp unsalted butter over low heat. Stir in 1 small finely chopped scotch bonnet pepper, 1 tsp lime zest, and 2 tbsp lime juice. Cook gently for 2 minutes until butter is infused and aromatic.
  5. Step 5: Drizzle the lime and scotch bonnet butter over the snapper fillets, garnish with 2 tbsp chopped fresh parsley, and serve immediately.

Frequently asked questions

How long does Pan-Seared Snapper with Lime and Scotch Bonnet Butter take to make?

Total time is about 22 minutes (10 min prep + 12 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 Snapper with Lime and Scotch Bonnet Butter?

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 (6 oz each) snapper fillets from drying out.

Can I substitute ingredients in Pan-Seared Snapper with Lime and Scotch Bonnet Butter?

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 Snapper with Lime and Scotch Bonnet Butter 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 Snapper with Lime and Scotch Bonnet Butter?

Caribbean caribbean 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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