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American Red Snapper Recipe


Red Snapper

This decadent fish recipe will have you feeling like a gourmet chef without all the hard work. 


For the fig-onion jam:

  • 2 tablespoons unsalted butter
  • 2 California figs, ends removed and quartered
  • 1 Spanish onion, peeled and thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon brown sugar
  • 2 tablespoons fig vinegar

For the almonds:

  • 8 Marcona almonds
  • Kosher salt and freshly ground black pepper, to taste
  • ½ teaspoon clover honey
  • ¼ teaspoon extra-virgin olive oil

For the baby bok choy:

  • 1 tablespoon extra-virgin olive oil
  • 1 bunch baby bok choy, trimmed
  • Salt and pepper, to taste
  • 1 tablespoon rice wine vinegar

For the red snapper:

  • 1 fillet American red snapper, skin-on and scaled
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon canola or grapeseed oil


For the fig-onion jam:

In a medium sauté pan, melt the butter over medium-low heat. Once the butter starts to foam add the figs. Cook and stir for 1 minute then add the onion. Season with salt and pepper and continue to cook until the onion is translucent.

Add the brown sugar and caramelize the onion until it has reached a deep amber color, about 8-10 minutes. Do not burn. Deglaze the pan with the fig vinegar and cook for 1 more minute. Remove the pan from the stove and set aside to cool slightly.

For the almonds:

While the onions are caramelizing, you can prepare the almonds. Preheat the oven to 350 degrees.

Line a baking sheet with parchment paper. In a small bowl, toss the almonds with the salt, pepper, honey, and olive oil. Spread the almonds onto the baking sheet and cook for 8-10 minutes, or until the almonds are golden brown.

Raise the oven to 400 degrees. 

For the baby bok choy:

In a medium sauté pan, add the olive oil and set over high heat. When the oil is hot add the bok choy, salt, and pepper. Stir the bok choy to cook both sides of the stems. Once the leaves are slightly wilted and the stems tender, deglaze the pan with the rice wine vinegar. Toss the bok choy until the vinegar has evaporated then remove from heat and set aside in a warm place.

For the red snapper:

Lay the fillet on a paper towel and season both sides with salt and pepper. In a medium sauté pan add the olive oil and set over medium heat. Once the oil is hot, but not smoking, add the snapper skin-side down. The fish should instantly buckle. Gently shake the pan to avoid the fish from sticking to the bottom. Using a fish spatula gently apply pressure to the fish, this will help crisp the skin.

Place the pan inside the 400-degree oven. Allow the fish to cook for 4-5 minutes. Once the flesh of the fish is mostly white, with a slight pinkish hue in the center, remove the pan from the oven and return to the stove over high heat. Flip the fish and cook for 1 minute. Remove the pan from the heat and rest the fish on a paper towel-lined plate.

Serve by spreading the fig-onion jam onto the bottom of a plate. Next, rest the bok choy on top of the jam. Top the bok choy with the fish fillet and finish with a sprinkle of the toasted almonds.