This recipe for super tender and flaky Red Snapper with Lemon Caper Butter Sauce is a healthy and delicious meal that's ready in just 15 minutes!
FREE EASY KETO DINNERS EBOOK
❤️ Why You’ll Love This Red Snapper Recipe
- Easy last minute dinner, taking only 15 minutes to make
- Bright fresh lemon caper butter sauce is super tasty
- Can be made with other cuts of fish, shrimp or even scallops
- Only 2 carbs per serving
When it comes to a quick weeknight meal, red snapper may not be the first thing that comes to mind, because you may think making a REALLY tasty fish recipe is just too fussy. The truth is snapper or most any fish is one of the easiest and healthiest things meals you can make. And because snapper is such a mild fish, even kids will love it!
There are so many wonderful ways to serve snapper, but there is something amazing about this garlicy lemon butter sauce with briny capers. It's a super simple, yet elegant sauce that’s truly the key to making this snapper a restaurant quality meal made right in your own kitchen.
Whether you're cooking it for your family, a romantic dinner for two or an elegant dinner party, just add a simple Keto side dish and this red snapper with lemon caper butter sauce will not disappoint!
What’s in Red Snapper with Lemon Caper Butter Sauce
- Red snapper fillets
- Chicken broth
- White wine
- Olive oil
*Exact measurements are listed in the recipe card below.
How to Make Red Snapper with Lemon Caper Butter Sauce
Heat large skillet to medium and add in the olive oil and 1 tablespoon of the butter. Once melted, add in the red snapper, skin side up.
Add salt and freshly ground pepper and sauté for a few minutes on each side. Remove the snapper and set aside.
Add in the garlic and sauté for about 20 seconds, then add in the wine to deglaze the pan.
Allow it to reduce slightly, then pour in the chicken broth, remaining butter, capers, lemon juice and zest.
Simmer for a few minutes, until slightly thickened, then add in the parsley.
Add the snapper back in just until heated through and reaches an internal temperature of at least 145°F when checked with a thermometer.
To serve, spoon sauce over fish and garnish with parsley and slices of lemon.
What is Lemon Caper Sauce Made of?
The base of a really rich lemon caper sauce is typically butter. Melted butter is added to a hot skillet with minced garlic. White wine and/or chicken broth is added to deglaze the pan, as well as adding body to the sauce.
Capers and fresh lemon juice brightens up and rounds off all the other flavors to make it a flavorful, but light sauce that's perfect for chicken or fish.
Is Red Snapper Good for Keto? Is Snapper Low in Carbs?
Snapper is a great source of a zero-carb protein, making it ideal for Keto. But it's not only good for Keto! This fish has many vitamins and minerals, like A, E and D that are associated with several health benefits. In fact, fish is described as being "among the healthiest foods on the planet" in this article on Healthline.
When preparing fish or any type of protein, you should always read the labels on the seasoning you use. That's the great thing about this recipe- it uses simple but flavorful seasonings, avoiding any added sugars or preservatives you find in most store-bought seasoning packets.
Another thing that makes fish work so well for Keto, is you can add many different types of sauces that are made using healthy fats. Snapper is just an all-around great fish for any diet!
What Goes with Red Snapper?
The lemon caper sauce is so bright and refreshing, that it pairs with just about anything you'd like to serve with it. For those not watching carbs, you can serve it with pasta, mashed potatoes or over bed of fluffy rice.
For those on Keto of low carb diets, here are some popular side dishes that go with fish:
- Shredded Brussels Sprouts
- Creamed Spinach
- Grilled Broccolini
- Green Beans Almondine
- Cheesy Mashed Cauliflower
What Does Red Snapper Taste Like?
Believe it or not, there are hundreds of types of snapper. They get their name because of their snapping teeth. The type of red snapper that is sold in the US is mostly found in the Caribbean along the mid-Atlantic coast and the Gulf of Mexico.
Snapper has a fine texture and tastes like what is often referred to as sweet and slightly nutty. Because it's a mild fish, it pairs equally well with light and buttery sauces or heavier cream sauces.
What's the Best Way to Eat Red Snapper?
Snapper is a super versatile fish that can be grilled, fried, pan seared, broiled or baked. If you're cooking the whole fish, you'll want to score the outside of the skin several times through the thickest part to ensure it cooks evenly.
Most people prefer to eat snapper filleted to avoid having to deal with the bones. Snapper fillets should be sold with the skin still attached to one side to help hold the tender fish together while cooking.
Once cooked, easily remove the skin by taking a thin sharp knife and separate it from the flesh on one corner. If the fish is fully cooked, the skin should finish peeling off with very little effort. But truth be told, I actually enjoy the skin because it's nice and thin and crispy.
More Keto Seafood Recipes
- Baked Salmon with Creamy Dill Sauce
- Keto Crab Cakes with Remoulade Sauce
- Salmon Piccata
- Broiled Lobster Tails with Compound Butter
- Keto Coconut Shrimp
FREE 20 EASY KETO RECIPES EBOOK
Red Snapper with Lemon Caper Butter Sauce
- 24 ounces fresh red snapper, 6 pieces
- juice and zest of 2 lemons
- 4 cloves garlic, minced
- 3 tablespoons capers
- ¼ cup chicken broth
- ¼ cup white wine
- ¼ cup butter, divided
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley, chopped
- salt and pepper to taste
- Heat large skillet to medium and add in the olive oil and 1 tablespoon of the butter. Once melted, add in the red snapper, skin side up. Add salt and pepper and sauté for a few minutes on each side.
- Remove the snapper and set aside.
- Add in the garlic and sauté for about 20 seconds, then add in the wine to deglaze the pan. Allow it to reduce slightly, then pour in the chicken broth, remaining butter, capers, lemon juice and zest.
- Simmer for a few minutes, until slightly thickened, then add in the parsley.
- Add the snapper back in just until heated through and reaches an internal temperature of at least 145°F when checked with a thermometer.
- Serve with the sauce over the top, a garnish of parsley and slices of lemon.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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