Food & Cooking Recipes Ingredients Seafood Recipes Sauteed Red Snapper 3.1 (163) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 5 mins Total Time: 15 mins Servings: 4 The mild, slightly sweet flavor and flaky texture of red snapper takes well to light seasoning and a quick saute. You can also make this dish with black sea bass. The skin of both fish is edible and crisps nicely in a skillet. Ingredients 2 red snapper fillets (each 10 to 12 ounces), with skin Coarse salt, to taste Cayenne pepper, to taste 3 tablespoons canola oil Directions Cut each snapper fillet in half crosswise. Season flesh with salt and cayenne pepper. Heat oil in a large skillet over medium-high heat until hot (but not smoking). Place snapper fillets, skin sides down, in skillet, pressing on fish with a spatula for 1 minute to prevent curling. Cook until golden brown, about 5 minutes. Flip, and cook until opaque throughout, 2 to 3 minutes more. Originally appeared: Martha Stewart Living, September 2007 Rate It PRINT