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Pan Fried Snapper with White Wine Sauce

Recipe by Raymond Siu for Fresh Seas Market

Made with Malabar Snapper

Serves 4

Main Ingredients

1.5 lbs. Snapper portions (5 - 6 oz. ea.)
½ cup olive oil
2 tablespoons butter, room temperature
8 sprigs fresh thymes leaves, whole
Salt & pepper
1½ lbs. pasta
½ cup fresh parsley, chopped for garnishing

Ingredients for white wine sauce

2 teaspoons fresh garlic, minced
5 tablespoon butter, room temperature
½ teaspoon crushed red pepper
1 teaspoon salt
½ teaspoon ground black pepper
½ cup white wine


Preheat oven to 350 F.


For pasta, bring a pot of water to a boil. Prepare pasta al dente and strain. 

Meanwhile, heat olive oil in a large skillet with medium high heat. Season the snapper with salt and pepper. Pan sear snapper skin-side down for about 2 minutes and cook the other side for another minute with basted ½ tablespoon butter and 2 pieces of thyme over the fish until medium rare done. Place the fish on a baking sheet pan and leave in the oven for about 5 minutes until medium done.

In a large sauce pan with medium high heat, add olive oil, garlic, and red pepper. Sauté for about 1 minute. Add black pepper, salt, and white wine to reduce with soft butter. Salt and pepper to taste. Toss with cooked pasta. 

Remove finished snapper from oven and serve atop pasta.

Watch Raymond Siu make this recipe

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