Pan-Seared Snapper with Tomato and Okra Stew

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Delicately pan-seared snapper fillets paired with a rich, tangy tomato and okra stew inspired by Southern coastal flavors. This Southern-inspired seafood recipe, ready in about 35 minutes, pairs snapper fillets, salt, black pepper 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 fillets (about 6 oz each) snapper fillets
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 cup yellow onion, diced
• 4 garlic cloves, minced
• 1 cup fresh okra, sliced
• 1 can (14.5 oz) canned diced tomatoes
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 tsp fresh thyme leaves
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

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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 skillet over medium-high heat. Add the snapper fillets skin-side down and sear for 4 minutes until the skin is crisp and golden; flip and cook for an additional 3 minutes until just cooked through. Remove fish and tent with foil to keep warm.
3. Step 3: In the same skillet, add 1 tbsp olive oil and sauté 1 cup diced yellow onion over medium heat for 4 minutes until softened and translucent.
4. Step 4: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Stir in 1 cup sliced fresh okra, 1 can (14.5 oz) diced tomatoes with juices, 1 tsp smoked paprika, 1/4 tsp cayenne pepper, and 1 tsp fresh thyme leaves. Simmer uncovered for 10 minutes until the stew thickens and okra is tender.
6. Step 6: Remove from heat and stir in 2 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley for brightness.
7. Step 7: Serve the pan-seared snapper fillets over a generous ladle of the tomato and okra stew.