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Spice-Rubbed Citrus Snapper

Prep Time
5 minutes
Cook Time
10 minutes
Servings
4

This pan-seared Snapper dish is the perfect way to hang onto Summer while you welcome Fall with open arms. The depth of flavors in the Snapper spice rub is so perfectly complemented by the brightness of the citrus dressing that this recipe is on a regular rotation in our kitchen! The butternut squash brings it all together, but if you don’t have any on hand mashed sweet potatoes or yams would be a great substitution. This Fish Fixe Kitchen favorite comes together in less than 20 minutes!

Preparing your ingredients

Fish Fixe Halibut: Thaw and prep your Halibut according to package instructions. You will want to dry your Halibut well so that any excess water is removed allowing the spice rub to evenly adhere to the fillet. Place fillets on a plate and liberally sprinkle with the spice rub until the fish is completely and evenly coated.

Citrus Dressing: Combine all ingredients below to make enough dressing for this recipe or double the batch like we do and store it in an airtight glass container for up to 1 week in your refrigerator. It makes a great salad dressing for a seared scallop salad!

Halibut Spice Rub: Combine all ingredients. This is also a great spice to make a double batch of so that you can have grilled Fish Fixe Mahi Mahi tacos later in the week!

How to pan-sear Snapper

The key to pan-searing Snapper is having the proper amount of heat to your pan and using a high-temperature oil. You want to use a heavy-bottomed pan and bring your pan to medium-high heat. As the pan reaches temperature, coat the bottom of the pan with avocado oil or another oil that has a high smoke point so that you avoid burning the oil before your Snapper is cooked. Place the Snapper in the pan and cook until you see a nice golden color form on the fillet, then flip and repeat. Pay attention to your heat and adjust as needed.

 

Ingredients

You will need (4) 6 oz. portions of Fish Fixe Snapper

  • Coconut or Olive Oil

Citrus Dressing:

  • 1/4 c extra virgin olive oil
  • 1/4 c finely minced shallot
  • 2 tsp sugar (or agave)
  • 1 tbsp grated, packed orange zest
  • 1 tbsp grated, packed lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp orange juice
  • 1/2 tsp salt

Spice Rub:

  • 1 1/2 tsp salt
  • 1 1/2 tsp cumin
  • 3/4 tsp pepper

 

Optional Sides:

  • Spinach
  • Butternut Squash

Directions

  1. Combine all ingredients for the Citrus Dressing and set aside
  2. Combine all ingredients for the Spice Rub and set aside
  3. Prepare Fish Fixe Halibut (or Mahi) by thawing and drying thoroughly with paper towels
  4. Rub all sides of the fillets with the Spice Rub
  5. Bring a large cast iron skillet to medium-high heat and coat the bottom of the pan with coconut oil or avocado oil
  6. Add the fillets to the pan and sear for 3-4 minutes, until you achieve a nice sear
  7. Flip and continue to sear until cooked through
  8. Remove fillets from the pan and top with the citrus dressing

To prepare as plated above:

  1. Toss cubed butternut squash in olive oil and roast at 425º until tender
  2. Remove from the oven, mash, and season with salt and a touch of agave nectar
  3. After cooking the Snapper, add a tbsp of butter and 3 -4 cups of leafy greens to the pan. Cover and wilt for 1-2 minutes
  4. Season with salt and pepper, plate the greens next to the butternut squash mash, and top with Snapper and citrus dressing

 

Does this recipe tickle your taste buds, shop for Mahi Mahi, Snapper and more here. 

 

Recipe Notes

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