In this savory dish, searing keeps the crumb crust crisp, while sealing in the juices of the moist and tender snapper.
Heat olive oil in an ovenproof sauté pan over medium-high heat. However, in my experience, simply just pan frying in butter is such a good way to go. When all the butter has been incorporated, immediately remove the pan from the heat. Place the fish, skin side down, in the pan and sear until crispy. Preheat oven to 325°F. Turns out “rockfish” is also called Pacific Red Snapper, Striped Bass or Rock Cod in North America (there are a LOT of varieties). (modified from allrecipes) INGREDIENTS 2 fillets of red snapper (4 ounce each) when/if you go ahead and make this pan-fried snapper dish, just try to remember that if you haven’t cooked fish all that much and you do not you want to fail miserably, do not cook the hell out of it. A simple 5 ounce serving provides nearly 2/3 of a typical adult’s daily protein requirements, and is very low in calories! Pan-searing is a great low-fat way to prepare fish.

You only need 2 minutes on each side on a medium to high heat.
Transfer the pants of the oven and continue to cook for another five minutes. Cook for about 3 minutes on each side. Pour remaining liquid into the pan. Discard the solids and return the liquid to the pan and set it over very low heat. Dip both sides of the red snapper into the liquid and place in a non-stick skillet over medium heat. Whisk chunks of cold butter into the sauce one at a time, whisking continuously.

Season the snapper fillets on both sides with salt and pepper, and score the skin. Full nutritional breakdown of the calories in Pan-Seared Red Snapper with Chunky Cherry Tomato Sauce and Garlic based on the calories and nutrition in each ingredient, including Snapper (fish) and the other ingredients in this recipe. Most types of this mild-flavored fish are typically found in the Northern Pacific ocean. Reduce heat and simmer for about another 3 minutes, or until fish flakes with a fork.