How to Cook Pink Snapper

by Brenda Scottsdale

Pink snapper is a much sought-after fish with a pale pink color and small, lustrous blue spots, according to the Western Angler website. The pink snapper's natural habitat includes Australia, Fiji, New Zealand, Tonga and Western Samoa and, by import, Hawaii. The average fish weighs 18 to 26 lbs. It has a delicate flavor and can be enjoyed raw as sashimi, as well as steamed, sauteed, poached or baked, traditionally with the head on.

Season the fish with salt, pepper and 1/2 tbsp. olive oil, and set it aside.

Dice the onions. Peel the garlic, and chop the cloves finely.

Preheat your skillet by warming 1 tbsp. olive oil in the pan. Add the onion and garlic and caramelize by stirring occasionally over medium heat until they are a golden brown color.

Place the fish on the skillet, skin-side down. Cook for 4 to 7 minutes until the skin is golden and slightly crispy. Flip the fillets, and cook another 1 to 2 minutes until the meat is thoroughly hot and flakes with a fork.

Serve warm, garnished with a sprig of parsley, if desired.

Photo Credits

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About the Author

Brenda Scottsdale is a licensed psychologist, a six sigma master black belt and a certified aerobics instructor. She has been writing professionally for more than 15 years in scientific journals, including the "Journal of Criminal Justice and Behavior" and various websites.