Pan-Seared Snapper with Tamarind Glaze and Pineapple Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate snapper fillets pan-seared and finished with a tangy tamarind glaze, complemented by a sweet and spicy pineapple salsa. This caribbean ready in about 30 minutes blends (6 oz each) snapper fillets, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 340 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Serves 4 Caribbean cuisine 340 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pan-Seared Snapper with Tamarind Glaze and Pineapple Salsa take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Snapper with Tamarind Glaze and Pineapple Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Snapper with Tamarind Glaze and Pineapple Salsa?

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 Tamarind Glaze and Pineapple Salsa 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 Tamarind Glaze and Pineapple Salsa?

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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