Red Snapper Fillet

Name: Red Snapper Fillet — Wild Gulf of Mexico | FINE & WILD
Brand: REACH FOODS
SKU: REDSNAP250
Price: 20.0 GBP
Availability: OutOfStock
Rating: 5.0 (4 reviews)

£25.00

Wild-caught, Gulf of Mexico Skin-on fillet

Wild-caught Gulf of Mexico red snapper, filleted skin-on and blast-frozen. A lean, firm, white-fleshed fish with a clean sweetness and skin that crisps up well in a hot pan. Versatile enough for pan-searing, grilling, roasting, or steaming — pairs naturally with citrus, chilli, herbs, and olive oil. Fillets may be whole or halved from larger fish depending on the catch.

Red Snapper Fillet

£25.00

Wild-caught red snapper (Lutjanus campechanus) from the Gulf of Mexico, filleted skin-on, vacuum-packed, and blast-frozen at -30°C. Red snapper is a lean, white-fleshed fish with a clean, mildly sweet flavour and a firm texture that holds its shape well during cooking. The skin crisps up beautifully when pan-seared and has a distinctive rosy-pink colour that makes it one of the more visually striking fish you can put on a plate.

This is a versatile, straightforward fish that suits a wide range of cooking methods. It takes well to pan-searing, grilling, roasting whole portions, and steaming — the flesh is forgiving enough to work across most preparations without drying out easily. It sits comfortably alongside Mediterranean, Caribbean, and South-East Asian flavours. Fillets may arrive as whole fillets from smaller fish or as half-fillet portions cut from larger fish, depending on availability. Shipped frozen in insulated packaging — store in the freezer or thaw in the fridge and use within 4 days. Do not refreeze after thawing.

Ingredients: Red snapper (Lutjanus campechanus).

Storage: Shipped frozen in insulated packaging. May arrive frozen or partially frozen. Store in the freezer at -18°C or below. Thaw in the fridge — allow 8–12 hours. Once thawed, refrigerate and consume within 4 days. Do not refreeze after thawing.

Allergens: Fish (red snapper).

Thawing: Remove the fillet from the freezer and place it in the fridge on a plate, still in its vacuum pack. Allow 6-8 hours for a full thaw. Pat thoroughly dry with kitchen paper before cooking — this is essential for a good sear.

Pan-seared (skin-on — the best method for this fish): Score the skin lightly with a sharp knife — two or three shallow cuts will prevent the fillet curling. Season the flesh side with salt. Heat a heavy-based pan or cast-iron skillet over medium-high heat with a thin film of olive oil or a neutral oil. Place the fillet skin-side down and press it flat with a fish slice for the first 30 seconds. Cook for 4–5 minutes without moving it until the skin is deeply golden and crisp and the flesh has turned opaque about two-thirds of the way up. Flip and cook for 1–2 minutes on the flesh side. The skin should be shatteringly crisp. Serve skin-side up.

Roasted: Preheat the oven to 200°C. Season the fillet and lay it skin-side up in a lightly oiled roasting tin or on a baking tray. Roast for 12–15 minutes depending on thickness. The flesh should be opaque and flake easily when pressed with a fork. This is a good method for larger portions or when cooking multiple fillets at once.

Grilled: Brush the skin with oil to prevent sticking. Grill skin-side down over medium-high heat for 4–5 minutes, then turn carefully and finish for 2–3 minutes on the flesh side. Red snapper is firm enough to handle direct grilling without falling apart, but a fish basket makes it easier.

Steamed: Place the fillet on a heatproof plate with sliced ginger, spring onion, and a splash of Shaoxing wine or dry sherry. Steam over boiling water for 8–10 minutes. Finish with a drizzle of hot sesame oil and light soy sauce poured over the top — a clean, simple preparation that suits the fish well.

What to serve it with: Crushed new potatoes with olive oil and lemon; a simple tomato and olive salad; roasted fennel; sautéed courgettes; a salsa verde; or a mango and chilli salsa if you want something brighter.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Wild-caught red snapper (Lutjanus campechanus) from the Gulf of Mexico, filleted skin-on, vacuum-packed, and blast-frozen at -30°C. Red snapper is a lean, white-fleshed fish with a clean, mildly sweet flavour and a firm texture that holds its shape well during cooking. The skin crisps up beautifully when pan-seared and has a distinctive rosy-pink colour that makes it one of the more visually striking fish you can put on a plate.

This is a versatile, straightforward fish that suits a wide range of cooking methods. It takes well to pan-searing, grilling, roasting whole portions, and steaming — the flesh is forgiving enough to work across most preparations without drying out easily. It sits comfortably alongside Mediterranean, Caribbean, and South-East Asian flavours. Fillets may arrive as whole fillets from smaller fish or as half-fillet portions cut from larger fish, depending on availability. Shipped frozen in insulated packaging — store in the freezer or thaw in the fridge and use within 4 days. Do not refreeze after thawing.

Ingredients: Red snapper (Lutjanus campechanus).

Storage: Shipped frozen in insulated packaging. May arrive frozen or partially frozen. Store in the freezer at -18°C or below. Thaw in the fridge — allow 8–12 hours. Once thawed, refrigerate and consume within 4 days. Do not refreeze after thawing.

Allergens: Fish (red snapper).

Preparation / Cooking

Thawing: Remove the fillet from the freezer and place it in the fridge on a plate, still in its vacuum pack. Allow 6-8 hours for a full thaw. Pat thoroughly dry with kitchen paper before cooking — this is essential for a good sear.

Pan-seared (skin-on — the best method for this fish): Score the skin lightly with a sharp knife — two or three shallow cuts will prevent the fillet curling. Season the flesh side with salt. Heat a heavy-based pan or cast-iron skillet over medium-high heat with a thin film of olive oil or a neutral oil. Place the fillet skin-side down and press it flat with a fish slice for the first 30 seconds. Cook for 4–5 minutes without moving it until the skin is deeply golden and crisp and the flesh has turned opaque about two-thirds of the way up. Flip and cook for 1–2 minutes on the flesh side. The skin should be shatteringly crisp. Serve skin-side up.

Roasted: Preheat the oven to 200°C. Season the fillet and lay it skin-side up in a lightly oiled roasting tin or on a baking tray. Roast for 12–15 minutes depending on thickness. The flesh should be opaque and flake easily when pressed with a fork. This is a good method for larger portions or when cooking multiple fillets at once.

Grilled: Brush the skin with oil to prevent sticking. Grill skin-side down over medium-high heat for 4–5 minutes, then turn carefully and finish for 2–3 minutes on the flesh side. Red snapper is firm enough to handle direct grilling without falling apart, but a fish basket makes it easier.

Steamed: Place the fillet on a heatproof plate with sliced ginger, spring onion, and a splash of Shaoxing wine or dry sherry. Steam over boiling water for 8–10 minutes. Finish with a drizzle of hot sesame oil and light soy sauce poured over the top — a clean, simple preparation that suits the fish well.

What to serve it with: Crushed new potatoes with olive oil and lemon; a simple tomato and olive salad; roasted fennel; sautéed courgettes; a salsa verde; or a mango and chilli salsa if you want something brighter.

Delivery

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here