Pan-Seared Snapper with Tamarind Glaze and Pineapple Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Delicate snapper fillets pan-seared and finished with a tangy tamarind glaze, complemented by a sweet and spicy pineapple salsa. This caribbean-inspired caribbean ready in about 30 minutes pairs (6 oz each) snapper fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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.

Ingredients

• 4 pieces (6 oz each) snapper fillets
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 2 tbsp tamarind paste
• 1 tbsp honey
• 2 tbsp water
• 1 cup pineapple, diced
• 1 small red chili, finely chopped
• 1/4 cup red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice

Instructions

1. Step 1: Pat dry 4 snapper fillets 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 non-stick skillet over medium-high heat. Add the fillets skin-side down and cook for 4-5 minutes until skin is crisp and golden, then flip and cook another 3 minutes until fish is opaque and flakes easily.
3. Step 3: In a small saucepan, combine 2 tbsp tamarind paste, 1 tbsp honey, and 2 tbsp water. Simmer over low heat, stirring frequently, until the glaze thickens slightly, about 3 minutes.
4. Step 4: In a bowl, mix 1 cup diced pineapple, 1 small finely chopped red chili, 1/4 cup finely diced red onion, 2 tbsp chopped cilantro, and 1 tbsp lime juice to make the salsa.
5. Step 5: Drizzle the tamarind glaze over the pan-seared snapper and serve immediately topped with the fresh pineapple salsa for a vibrant tropical dish.