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Pan-Seared Snapper with Garlic-Herb Vinaigrette

Pan-Seared Snapper with Garlic-Herb Vinaigrette

This quick recipe received the highest rating from our tasting panel.

Oxmoor House JANUARY 2005

  • Yield: 4 servings (serving size: 1 fillet and 1 tablespoon garlic-herb vinaigrette)
  • Cook time:10 Minutes
  • Prep time:11 Minutes


  • 2 tablespoons fresh lemon juice
  • 1 tablespoon water
  • 1 garlic clove, minced
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 1/2 tablespoons olive oil, divided
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh oregano
  • 4 (6-ounce) snapper fillets
  • Cooking spray


Combine lemon juice, water, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; stir with a whisk. Gradually whisk in 1 tablespoon oil. Stir in parsley and oregano; set aside.

Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add fillets; cook 5 to 6 minutes on each side or until fish flakes easily when tested with a fork. Transfer fish to serving plates; drizzle with vinaigrette.

Nutritional Information

Amount per serving
  • Calories: 220
  • Fat: 7.4g
  • Saturated fat: 1.2g
  • Protein: 35.1g
  • Carbohydrate: 1.3g
  • Cholesterol: 63mg
  • Iron: 0.4mg
  • Sodium: 403mg
  • Calories from fat: 30%
  • Fiber: 0.1g
  • Calcium: 64mg

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Pan-Seared Snapper with Garlic-Herb Vinaigrette recipe