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    Home » Seafood

    Pan-Seared Red Snapper

    Published: Feb 26, 2021 · Modified: Mar 16, 2025 · 73 Comments

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!

    This delicious pan-seared red snapper is made with fish seared in butter and oil, and then served with a lemon and caper pan sauce.

    pan-seared red snapper on plates

    Several years ago, my husband and I had a pretty incredible chance to go to the Bahamas and help volunteer with storm clean-up.

    After long days of clean-up work and construction, we were hungry. No, I take that back. We were HUNGRY. And guys, we ate so much yellowtail snapper and red snapper in the Bahamas!

    It was my first time eating this tasty fish, and while I'm sure the ocean breeze made the snapper taste even more incredible, I'm also positive that it was, in fact, absolutely delicious.

    We had snapper at a Bahamian fish fry, fried snapper cooked by friends and (of course!) pan-seared snapper.

    When we got home, I found myself wanting more snapper! But snapper isn't really something you can find easily at a grocery store in Kentucky.

    So, when I had a chance to order some frozen red snapper from a special "Gulf of Mexico" seafood box from Sitka Seafood Market (previously Sitka Salmon Shares), I jumped at it!

    When the snapper arrived, I knew exactly what I wanted to do with it.

    This pan-seared red snapper is cooked using the same French searing technique I use with other white fish, such as pan-seared halibut and hake. It's served with an easy lemon caper sauce, and is so good that you'll wish you had an endless supply of snapper!

    Want more East-coast seafood inspiration? Try making a grouper Reuben, grilled sea scallops with bourbon sauce, langostino lobster rolls and blackened shrimp and grits.

    What Does Red Snapper Taste Like?

    Red snapper, and actually, most varieties of snapper, are firm, meaty white fish.

    The flavor is sweet, nutty and mild, making it perfect with lots of different recipes.

    What If I Can't Find Red Snapper?

    You can use any other variety of snapper or any firm white fish in this recipe.

    It works well with halibut and rockfish.

    Pan-Seared Fish Tip!

    Make sure to pat the fish dry before cooking. Damp fillets are much more likely to stick to the pan.

    How to Prepare the Snapper Fillets

    This recipe assumes your fish is already cleaned and filleted.

    Start by patting the fish dry.

    Dust the fillets with flour and season with a little salt and pepper. If you avoid gluten, you can swap an all-purpose gluten-free flour here, such as Cup 4 Cup and it will work perfectly.

    If you skip this step, the fish will still be delicious but may be less golden and crispy.

    Dust Snapper with Flour
    Dust Snapper with Flour

    How to Pan-Sear Red Snapper

    Start by adding butter and oil to a heavy pan. I like to use this Lodge 12" carbon steel skillet.

    When the pan is hot and the butter is melted, add the fish to the pan.

    Place Fish in Hot Pan
    Place Fish in Hot Pan

    Set a timer for four minutes, and avoid touching the fish as it cooks.

    After four minutes, use a thin metal spatula to test the fish. I use this Wusthof fish spatula, but I've heard great things about this OXO fish spatula.

    When the fish easily releases from the hot pan, it's ready to flip. Flip the fish and top the fillets with a little more butter.

    Flip Snapper + Top with Butter
    Flip Snapper + Top with Butter

    Cook the fish for about four more minutes and then remove it from the pan.

    Make the Lemon Caper Pan-Sauce

    Add a little lemon juice and capers to the hot pan, and stir, stir, stir with a wooden spoon.

    Scrape up any bits of fish stuck to the pan. Add some fresh herbs to the pan.

    Serve the pan-seared red snapper along with the caper pan sauce. I like to serve the snapper along with garlic cauliflower mash and a green bean salad.

    pan-seared red snapper on plates
    pan-seared red snapper on plates
    Print Recipe Save Recipe Saved!
    4.98 from 87 votes

    Pan-Seared Red Snapper

    This delicious pan-seared red snapper is made with fish seared in butter and oil, and then served with a lemon and caper pan sauce.
    Author: Sarah Trenalone
    Prep Time2 minutes mins
    Cook Time10 minutes mins
    Total Time12 minutes mins
    Course: Main Course
    Cuisine: French
    Servings: 2 people
    Calories: 306kcal
    Freezer Friendly?
    No
    Will It Keep?
    No
    Prevent your screen from going dark

    Ingredients

    • 8 ounces red snapper (2 fillets) Or swap other varieties of snapper (such as yellow)
    • 1 tablespoon flour Use gluten-free AP flour if needed. See recipe notes "recipe variations."
    • pinch salt, pepper
    • 1 tablespoon olive oil
    • 2 tablespoon butter, divided
    • 1 lemon, juiced
    • 1 tablespoon capers
    • small handful fresh herbs (such as fresh rosemary, chives, or oregano)

    Instructions

    • Pat snapper fillets dry.  Dust with flour, and shake off any excess.  Sprinkle them on both sides with salt and pepper.
      Prepare a heavy pan with the olive oil and 1 Tablespoon butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.
      Dust Snapper with Flour
    • Place the fillets in the pan and cook about 4 minutes. Don't touch the fillets until they're ready to flip.
      Use a thin metal spatula to test the fish.  If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.
      After flipping, divide the remaining 1 Tablespoon butter over both fillets.
      Place Fish in Hot Pan
    • Cook fish another 3-4 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.
      Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.
      Flip Snapper + Top with Butter
    • Reduce heat to medium.  Add the lemon juice and capers, and stir with a wooden spoon. Add half the herbs and stir again. 
      Serve fish hot with pan sauce and remaining herbs.
      Add Lemon Juice, Capers, + Herbs to Pan

    Notes

    Recipe variation: If desired, omit the flour entirely. However the fish will be somewhat less golden and crispy, but still delicious.

    Nutrition

    Calories: 306kcal (15%) | Carbohydrates: 8g (3%) | Protein: 24g (48%) | Fat: 20g (31%) | Saturated Fat: 9g (56%) | Trans Fat: 1g | Cholesterol: 72mg (24%) | Sodium: 293mg (13%) | Potassium: 557mg (16%) | Fiber: 2g (8%) | Sugar: 1g (1%) | Vitamin A: 488IU (10%) | Vitamin C: 31mg (38%) | Calcium: 56mg (6%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!

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      Pan-Seared Striped Bass
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      Pan-Seared Walleye
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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    4.98 from 87 votes (44 ratings without comment)

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    Recipe Rating




    Comments

    All commentsI made thisQuestions
    1. Michael says

      December 18, 2021 at 9:46 pm

      5 stars
      This is a simple but awesome recipe for this delicate white fish. If you can get your hands on fresh red snapper this is the way to prepare it. I did add a little white wine to the caper sauce. Delicious

      Reply
      • Alisha Trenalone says

        December 19, 2021 at 1:30 pm

        Glad you enjoyed it, and the wine in the caper sauce sounds great. Thanks for letting us know!

        -Alisha at Champagne Tastes

        Reply
    2. Max Schoenholtz says

      March 06, 2022 at 8:32 pm

      5 stars
      What you’re describing sounds like my flounder piccata. If I can ever find snapper, I will use that! It’s YUMMY!

      Reply
    3. Carol says

      April 07, 2022 at 7:44 pm

      5 stars
      Oh my gosh! Best fish we've ever had! We picked it up today at the local fish store and got the whole fillet, over 1#. Was afraid of using the cast iron skillet (feared it would stick) so used a large teflon pan. Just the two of us, there is one serving left! Thank you, thank you!

      Reply
      • Alisha Trenalone says

        April 08, 2022 at 11:28 am

        That's great!! Thanks so much for letting us know!

        -Alisha at Champagne Tastes

        Reply
        • David A Blais says

          December 17, 2022 at 6:54 pm

          5 stars
          No capers. Fried some jalepeno slices in the oil. Used french thyme in the oil. My wife loved it.

          Reply
          • Alisha Trenalone says

            December 18, 2022 at 1:36 pm

            Great! Glad it was a success, your additions sound delicious.

            -Alisha at Champagne Tastes

            Reply
          • Colleen says

            December 22, 2024 at 9:17 pm

            5 stars
            Oh my goodness! This was my first time making pan seared snapper and boy am I glad I used this recipe. This is a winner! I will have a hard time making it any other way

            Reply
    4. Donald says

      April 30, 2022 at 11:07 pm

      5 stars
      I used this recipe exactly as written for a piece of Yellowtail (Jack.) It was delicious. The only fresh herb that I had in my garden was Rosemary, so I used that in the sauce. So glad I found this simple recipe. I usually broil my fish but I've been having trouble getting my method dialed in on a new stove. I live just a few minutes from where the fishermen unload their catch in San Carlos, Sonora, Mexico so I have access to a variety of extremely fresh fish.

      Reply
      • Alisha Trenalone says

        May 01, 2022 at 7:52 pm

        Thanks for letting us know! So glad you enjoyed it!

        -Alisha at Champagne Tastes

        Reply
    5. Deborah says

      June 05, 2022 at 6:41 pm

      5 stars
      Amazing recipe!! Thanks for sharing. My husband said it tasted like a 5 star chef made the fish. Thanks

      Reply
      • Alisha Trenalone says

        June 06, 2022 at 12:57 pm

        That's awesome, Deborah! Thanks for letting us know!!

        -Alisha at Champagne Tastes

        Reply
    6. Patty says

      June 26, 2022 at 11:14 pm

      4 stars
      Excellent! doubled the recipe for friends. Did not use fresh herbs. It was perfect. Will definately make this again and again. Living on the South Texas Gulf Coast this wonderful fish is readily available in the hot summer months. Thank you!

      Reply
      • Alisha Trenalone says

        June 27, 2022 at 12:56 pm

        Glad you enjoyed!

        -Alisha at Champagne Tastes

        Reply
    7. Jennifer says

      June 29, 2022 at 5:43 pm

      5 stars
      We made this last and the entire family loved it!! This one will be on routine!

      Reply
      • Alisha Trenalone says

        June 30, 2022 at 2:05 pm

        So happy you loved it! Thanks for letting us know!

        -Alisha at Champagne Tastes

        Reply
    8. Anne Marie says

      July 08, 2022 at 11:38 am

      5 stars
      I made this for my husband and son, and they both loved it. Will definitely make it again. I followed the recipe exactly, except it took several minutes longer for the fish to cook all the way through, perhaps I had thicker fillets. I used fresh oregano and rosemary from my garden, they added the perfect touch of flavor and color. Thank you for the recipe!!

      Reply
      • Alisha Trenalone says

        July 08, 2022 at 11:57 am

        Hi Anne Marie! So glad you loved the recipe! It's true, cook times can vary depending on the thickness of the fillets (and, I've found, even the type of stove). The herbs you used sound wonderful on this. Thanks for letting us know!

        -Alisha at Champagne Tastes

        Reply
    9. Sam Rogers says

      August 26, 2022 at 10:48 pm

      5 stars
      Used this recipe today. My first time cooking red snapper. The results were magnificent. Cooking time is very important. I will try it on guest next time.

      Reply
      • Alisha Trenalone says

        August 27, 2022 at 12:52 pm

        So happy to hear you enjoyed it! Thanks for letting us know.

        -Alisha at Champagne Tastes

        Reply
    10. Wanda says

      September 18, 2022 at 8:26 pm

      5 stars
      I made this tonight-OMG, I will be dreaming about eating the rest tomorrow. This was so good!! I prepared the fish, used salt substitute instead but the rest of the recipe as written. Thanks for this amazing recipe.

      Reply
      • Alisha Trenalone says

        September 19, 2022 at 12:54 pm

        Fantastic! Thanks for letting us know, glad you loved it 😍

        -Alisha at Champagne Tastes

        Reply
    11. chuck Cutts says

      February 05, 2023 at 12:19 am

      5 stars
      i've made similar, your's is great! thanx

      Reply
      • Alisha Trenalone says

        February 06, 2023 at 1:51 pm

        Thanks, glad you like it!

        -Alisha at Champagne Tastes

        Reply
    12. Michelle Bickers says

      March 10, 2023 at 9:43 pm

      5 stars
      Friday fish during Lent can get bland, but thanks to this recipe it was a delicious Friday evening. We paired it with air-fried brussels tossed with a couple of tablespoons of honey and a smidge of vinegar. Perfect compliment to your wonderful recipe.

      Reply
      • Alisha Trenalone says

        March 11, 2023 at 5:33 pm

        That sounds like a great combo! Thanks for letting us know ☺

        -Alisha at Champagne Tastes

        Reply
    13. Donna says

      March 17, 2023 at 7:51 pm

      Just made this recipe since it sounded so great. Two things to be changed:
      1. Recipe calls for too much lemon juice. I used the juice of one lemon but boy was my mouth puckering! I recommend the juice of 1/2 lemon.
      2. I used white wine prior to adding the lemon juice and capers. If the lemon juice weren't so overpowering I'm sure this would be a great addition.

      Reply
    14. Jukka says

      April 22, 2023 at 2:29 pm

      5 stars
      Thank you so much for sharing the recipe. Delicious, super !!!

      Reply
      • Alisha Trenalone says

        April 22, 2023 at 3:55 pm

        Glad you enjoyed it!

        -Alisha at Champagne Tastes

        Reply
    15. JED says

      June 25, 2023 at 12:24 am

      5 stars
      The recipe was very easy to follow and recreate at home in my kitchen. The fish cooked perfectly and I plated it on top of a bed of long grain wild rice with a salad. My wife love the dish and we added it to a list of recurring dinners that we track. I'm going as we find new dishes that we really like.

      Reply
      • Alisha Trenalone says

        June 25, 2023 at 1:08 pm

        Glad this one was a winner for you! Thanks for letting us know!

        -Alisha at Champagne Tastes

        Reply
      • Kera says

        July 29, 2023 at 8:54 pm

        5 stars
        This was wonderful! My son went on a charter trip yesterday and brought home lots of fresh red snapper. I made this tonight for all of us and it was awesome. This is a great way to cook the fillets no matter the sauce you prefer. They had a nice crunch and overall texture. Leftovers will be eaten as sandwiches tomorrow!!!

        Reply
        • Alisha Trenalone says

          July 30, 2023 at 7:45 pm

          That sounds incredible 😍 enjoy all that red snapper, that's very exciting!

          -Alisha at Champagne Tastes

          Reply
    16. Lew Miller says

      August 05, 2023 at 4:01 pm

      5 stars
      You omitted if the fish was skin on. I prefer my to have the skin on but you will need to score it so it doesn't curl up. I too have a carbon steel pan but unless yours doesn't have some kind of permanent coating I would not use. The lemon ( acid) and if using wine will remove the build up shield and might even flake off while cooking.

      Reply
    17. Shelley Hayes says

      August 12, 2023 at 11:46 am

      5 stars
      Made this last night and we were thrilled! Light and crispy fish and light tasty sauce. We had with rice so we used all the sauce. Have to make this often! It is a winner.

      Reply
      • Sarah Trenalone says

        August 12, 2023 at 3:57 pm

        Yay! Glad you enjoyed 🙂

        Reply
    18. Yvette says

      August 20, 2023 at 1:28 pm

      5 stars
      delicious. has become one of my favorites. taste taste taste and ease of prep

      Reply
    19. Shelley Hayes says

      August 30, 2023 at 2:06 pm

      5 stars
      I have made this twice. First with Red Snapper. And then last night my mother-in-law had given me smelts to use up. It is an Italian thing on Christmas eve. So I made them using this recipe and they were great. Each time my husband says, "I love this sauce!" So this is a keeper and I am sharing with friends. Just love it. Especially since the garden is busting with herbs right now.

      Reply
      • Alisha Trenalone says

        August 31, 2023 at 3:17 pm

        So glad you're enjoying this! Thanks for letting us know!

        -Alisha at Champagne Tastes

        Reply
    20. Carolyn Marshall says

      September 18, 2023 at 7:00 pm

      I’m having snapper tonight. It’s got the skin on so I’m not sure what I’ll do except go skin down for a bit then see if it will come off easily. I’ll use wine too.

      Reply
    21. Phyllis Portland says

      September 19, 2023 at 2:00 pm

      5 stars
      This is delicious! I forgot to add the fresh herbs and the pat of butter on each fillet after they were cooked and, saving some fat and calories, it was absolutely delicious. My husband loved it too. Will make this many more times!

      Reply
      • Alisha Trenalone says

        September 20, 2023 at 2:43 pm

        So glad you liked it 😀

        -Alisha at Champagne Tastes

        Reply
    22. R. Kelley says

      October 13, 2023 at 3:36 pm

      5 stars
      Great recipe. easy to follow instructions. I had Snapper and it was delicious.

      Reply
      • Alisha Trenalone says

        October 14, 2023 at 11:17 am

        Thanks for letting us know how much you enjoyed it!

        -Alisha at Champagne Tastes

        Reply
    23. Jim Austin says

      October 31, 2023 at 8:12 pm

      5 stars
      Great --- plain and simple . I have been cooking snapper like this for most of my life { now 80}. My son and I caught a 19 # red snapper this afternoon off Marathon, Fl. where we spend the winters. Not a common visitor this far south, but a welcome sight ! My sincere congrats for doing this simple and right !

      Reply
      • Alisha Trenalone says

        November 01, 2023 at 2:12 pm

        Enjoy your catch! That's wonderful!

        -Alisha at Champagne Tastes

        Reply
    24. Janie M says

      November 01, 2023 at 12:55 pm

      5 stars
      Oh, my! What a great recipe. Thanks for the tips on using a heavy skillet. I would have been afraid to use my cast iron skillet otherwise. The outside of the red snapper had such a nice crust with the flour and didn’t stick to the pan at all. I also used some white wine in the sauce. The capers gave this dish such a nice, briny flavor.

      Reply
      • Alisha Trenalone says

        November 01, 2023 at 2:13 pm

        So glad you had such a tasty result with this recipe!

        -Alisha at Champagne Tastes

        Reply
    25. Jamie Bailey says

      November 05, 2023 at 5:50 pm

      5 stars
      This recipe turned out great! I followed exactly!

      Reply
    26. Susan Griesbach says

      November 20, 2023 at 6:57 am

      5 stars
      This is SO good. I added a tablespoon of cream to make the lemon caper sauce more creamy and it turned out beautifully! We will have this again soon! Makes my husband’s fishing trip worthwhile!

      Reply
      • Alisha Trenalone says

        November 20, 2023 at 1:05 pm

        That's wonderful to hear! We're so glad you love it 😊

        -Alisha at Champagne Tastes

        Reply
    27. Tonya says

      December 11, 2023 at 10:33 pm

      5 stars
      This recipe is so easy and my fish turned out perfectly. The 4 minutes cooking on each side was just right.

      Reply
      • Alisha Trenalone says

        December 12, 2023 at 11:32 am

        Awesome, so glad this worked for you!

        -Alisha at Champagne Tastes

        Reply
    28. jmoney says

      January 04, 2024 at 7:24 pm

      5 stars
      Awesome and easy

      Reply
    29. Elizabeth says

      January 06, 2024 at 1:01 pm

      5 stars
      Perfection!

      Reply
    30. Beach bum says

      February 06, 2024 at 7:11 am

      5 stars
      My family raved about this, even my picky eater didn’t like it, he loved it!!!

      Reply
      • Alisha Trenalone says

        February 06, 2024 at 9:59 am

        That's amazing! Thanks for telling us 😀

        -Alisha at Champagne Tastes

        Reply
    31. Outlaw says

      March 14, 2024 at 8:03 pm

      5 stars
      Damn good recipe! Thanks so much!

      Reply
    32. Coral Barclay says

      April 27, 2024 at 7:52 pm

      5 stars
      very tasty and easy!

      Reply
    33. Mel Layton says

      May 09, 2024 at 7:42 pm

      5 stars
      Perfect recipe! My red snapper was super delicious and cooked just right! Thank you.

      Reply
    34. Hope says

      June 09, 2024 at 9:45 pm

      5 stars
      Absolutely delicious!

      Reply
    35. Jay says

      July 07, 2024 at 7:19 pm

      5 stars
      Excellent! The bitterness of the lemon and the saltiness of the capers really combine beautifully with the snapper! I made it all on my cast iron and served with fresh veggies, a garden salad, and a lovely white burgundy. Very well done!

      Reply
    36. Robert Kitos says

      July 17, 2024 at 6:09 pm

      5 stars
      Delicious, easy to fix dish. I used mangrove snapper.

      Reply
    37. Anne says

      October 03, 2024 at 9:16 am

      5 stars
      Delicious and super easy! I didn't have fresh herbs on hand so I used crushed dried rosemary and parsley.

      Reply
    38. david phillips says

      October 12, 2024 at 9:28 pm

      I might add that a chef once told me to prepare everything else for the dinner first, then do the fish. Watch it with no distractions then take it off before you think its done. It will cook in the time between plating and sitting down to eat.

      Also, I don't know how much was 1 terabyte of butter (TB). I added a lot and it worked. 🙂

      Reply
      • Sarah Trenalone says

        October 12, 2024 at 9:50 pm

        lol, a terabyte of butter sounds perfect 😂 glad you enjoyed!

        Reply
    39. Marnee Lieberman says

      November 22, 2024 at 9:01 pm

      5 stars
      I made this with sea bass. It was so delicious. Perfect easy recipe. Thank you!

      Reply
    40. Pat Mooney says

      December 03, 2024 at 10:57 am

      5 stars
      Absolutely delicious! Followed the recipe exactly except deglazed the pan at the end with 1/4 cup dry white wine before adding the lemon juice and a tad more butter!

      Reply
      • Alisha Trenalone says

        December 03, 2024 at 10:58 am

        Lovely! Thanks for letting us know!

        -Alisha at Champagne Tastes

        Reply
    41. Shiboo says

      January 13, 2025 at 8:23 pm

      4 stars
      I must try to make this recipe for red snapper again. For the first time it did not deliver well. It only takes 1TBS of flour but I don’t think it was enough the way the picture looks like it’s more.
      Although i made it in a cast iron pan it seemed a bit oiler than the picture. Also my Snapper took a little longer for it to be soft
      Although it sounds delicious mine was not as good as the picture.

      Reply
      • Alisha Trenalone says

        January 14, 2025 at 12:43 pm

        Hello! If the flour wasn’t enough to crisp it up, my best guess is that the filet might’ve still been too moist. Double check that the filet is completely thawed and patted dry first and that should help. Hope next time is perfect ☺

        -Alisha at Champagne Tastes

        Reply
    42. Virginia says

      February 06, 2025 at 5:27 pm

      5 stars
      This fish recipe is easy and delicious (and I don't even care that much for fish)! The capers add a kick. I used chopped parsley because it was the only fresh herb I had at the time, and it was good.

      Reply
    43. Kathi Edwards says

      March 28, 2025 at 9:47 pm

      5 stars
      I bought my fish frozen from none other than Walmart with the skin on. I had no idea that this dinner would be so delicate, so delicious and such a keeper, the skin was crispy, a delicacy. Thank you for the recipe.

      Reply
    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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