Sous Vide Snapper

If you’re looking for the best way to cook snapper, Sous Vide Snapper! This method cooks delicately in a temperature-controlled water bath to ensure a perfectly cooked piece of fish that’s ready for finishing or eating as-is!

sous vide snapper on a white plate with vegetables

Snapper is a common name given to over a hundred species of fish. The term generally refers to smaller, typically red-colored fish.

In the United States, the most popular types of snapper are the Red Snapper, Cubera Snapper, and Yellowtail Snapper.

Snapper has a mild, slightly sweet flavor with firm flesh. The taste and texture of snapper is often compared to lobster or crab meat.

It’s often served grilled, baked, or pan-fried along with other vegetable side dishes or fruits!

Why Sous Vide Method Is The Best Way To Cook Snapper

  • Sous vide is a method of cooking food in which the food is sealed in a bag and cooked in a water bath at a consistent temperature. This method of cooking fish allows for the fish to retain its moisture and flavor, while also ensuring that it is cooked evenly throughout.
  • Fish is one of the quickest and most delicate foods to cook, making it one of the most challenging to cook perfectly. The sous vide method takes all the guesswork out of cooking fish and results in a perfectly cooked piece of fish every time.
  • Fish cooked using the sous vide method is incredibly moist and flavorful and has a texture that is unlike any other type of cooked fish. This method of cooking also allows you to cook fish to your exact liking, whether you prefer it rare, medium, or well done.
  • In addition to being cooked perfectly every time, sous vide fish is also extremely versatile. It can be served with a variety of sauces and sides, making it a perfect dish for any occasion.

🐟Key Ingredients & Helpful Tools

  • Snapper – You’ll need snapper fillets for this recipe. You can usually find snapper at your local grocery store or fish market. You can also use frozen snapper if that’s all you can find.
  • Immersion Circulator – The best immersion circulator is by Anova because it’s top-of-the-line quality and has a great app that connects with your phone. You can also use a budget-friendly brand such as the SAKI or InkBird brand.
  • Vacuum Sealer – Use any basic vacuum sealer with your sous vide. You can also use these sous vide bags with hand pump for about $15.
  • Vacuum Sealer Bags – Purchase a set of different sizes for ease and variety.
  • Large Pot or Sous Vide Container – If you’re cooking a lot with the sous vide, it’s helpful to have a container that’s perfectly sized to hold the immersion circulator and the food its cooking. Otherwise, you can use a large pot or heat-safe container.
  • Sous Vide Clips or Sous Vide Weights – These accessories are made to keep the food submerged in the water while it cooks to make sure it cooks evenly. You can purchase these or use a heavy kitchen utensil and binder clips.

Check out The Best Sous Vide Accessories for a perfect cooking experience!

sous vide accessories

💦Water Displacement Method

Don’t have a vacuum sealer? The water displacement method works by using the principle of Archimedes, which states that a body submerged in water is buoyed up by a force equal to the weight of the water displaced by the body.

This means that the food in the sealed bag is cooked by the heat of the surrounding water, without coming into direct contact with the water. This cooking method is often used to cook delicate foods such as fish, eggs, and vegetables. You can use the water displacement method to properly secure your fish for sous vide using the following steps:

  1. Place your food in a Ziploc freezer bag, making sure to get as much air as possible.
  2. Seal the bag most of the way leaving a small opening at the end to let air escape.
  3. Submerge in the water letting the air come up to the top using the pressure of the water.
  4. Once the bag is submerged up to the seal, close it fully before fully submerging into the water.

💧How To Sous Vide Snapper

1️⃣Heat the water bath: Choose your desired temperature using the table below and fill your pot or sous vide container with water. Add the immersion circulator and set the correct temperature.

2️⃣Prepare the snapper filet: Pat the fish dry completely, then add desired dried seasonings and/or butter. Place the fish in a vacuum-sealed bag in a single layer or use the water displacement method to remove the air.

3️⃣Sous vide the snapper: Once the water has come up to temperature, submerge the snapper into the water bath and use weights or clips to keep it down. Cook for 30-45 minutes depending on the size or if it’s frozen.

4️⃣Finish and serve: Once it’s finished cooking, remove it from the water bath with tongs and carefully open it. Pat dry with paper towels, then use any of the finishing methods below. Adjust seasonings and enjoy!

⏲️Best Time and Temperature To Cook Snapper

What temperature do you sous vide red snapper and for how long? This depends on how well you like it cooked and what type of fish it is. Generally, you can expect your fish to be cooked in about 30 minutes at a temperature ranging from 130F – 145F for the best flavor and texture.

  • Rare: 120F for 30 minutes – This will produce fish that is slightly pink in the center and will have a more raw taste. Use this time and temperature if you plan on finishing the dish with a high heat method.
  • Medium: 130F for 30 minutes – This is the perfect temperature to cook your fish if you’re looking for something with a slightly firm texture while still being moist and tender. This is the temperature you want to aim for if you are planning on finishing or browning the top.
  • Well Done: 145F for 30 minutes – This will give you fish that is cooked all the way through and has a slightly firmer flaky texture but is still moist and delicious. Use this temperature if you are planning to eat the fish without finishing to avoid overcooking.

🔥Finishing

There are 4 ways to finish your snapper fillet after it has been cooked sous vide. Keep in mind that fish can be extremely delicate after cooking with all of its moisture so handle your fish with care to prevent it from breaking.

  • Pan Fried Snapper – This is the best way to finish sous vide fish. Simply heat up a skillet on medium-high heat with some oil. Sear each side of the fish for about 1 minute or until it becomes slightly browned and crispy. Remove from the pan and serve immediately.
  • Broiling Snapper – To broil sous vide snapper, preheat your oven to the highest broil setting. Place your fish on a lightly oiled baking sheet and place it in the oven. Broil for 1-2 minutes or until the top becomes slightly browned and crispy. Remove from the heat and serve immediately.
  • Grilling Snapper – Preheat your grill to medium-high heat and oil the grates. Grill your fish for 1-2 minutes per side or until it becomes slightly browned and crispy. Remove from the grill and serve immediately.
  • Air Fryer Snapper – Preheat your air fryer to 400F. Place your fish in the air fryer and cook for 3-5 minutes or until it becomes slightly browned and crispy. Remove from the air fryer with a spatula and serve immediately.

👩🏻‍🍳Chef’s Tips

  • Fish is often very delicate and is even more delicate when cooked in its own juices. Make sure you are removing and finishing the fish carefully to keep it from breaking.
  • Because the fish gets cooked in its own moisture, the seasoning will go a long way! Start with less than you think you need to and add more when finishing.
  • If you’re not enjoying your fish right away, remove it from the sous vide and immediately place it in an ice bath for 10 minutes. Then, store in the fridge for up to 3 days before finishing and serving.
  • If you’re using frozen fish, add 15 minutes more of cooking time to ensure its thawed properly. You may only need to add 5 minutes for thinner cuts of fish.

🧂Seasoning Ideas

Snapper is one of the most versatile foods because it can take on the flavor of anything you pair it with. Try these serving suggestions and seasoning ideas!

  • Lemon and Dill – This citrusy and herbaceous pairing is light and refreshing. Season your fish with lemon juice, dill, salt, and pepper. Try serving it with a side of roasted potatoes and steamed vegetables.
  • Garlic and Herb – This classic flavor combo is flavorful without being too overpowering. Season your fish with garlic, parsley, thyme, salt, and pepper. Try serving it with a side of quinoa or rice and steamed broccoli.
  • Chili Lime – This zesty and bright combination is perfect for those who like a little spice. Season your fish with chili powder, lime juice, salt, and pepper. Try serving it with a side of roasted sweet potatoes and grilled vegetables.
  • Pesto – This rich and flavorful sauce is perfect for those who like a little extra flavor. Season your fish with store-bought or homemade pesto, salt, and pepper. Try serving it with a side of pasta or bread and a simple salad.
  • BBQ – This smoky and sweet flavor is perfect for summer grilling. Season your fish with your favorite BBQ sauce, salt, and pepper. Try serving it with a side of baked beans and coleslaw.
  • Asian – This fragrant and savory combination is perfect for those who like a little spice. Season your fish with soy sauce, ginger, and sesame oil. Try serving it with a side of rice and steamed vegetables.
  • Blackened – This Cajun-inspired seasoning is perfect for those who like a little spice. Season your fish with paprika, chili powder, garlic powder, salt, and pepper. Try serving it with a side of mashed potatoes and sauteed greens.

FAQ

Can you sous vide frozen snapper?

Yes, snapper can be cooked sous vide even if frozen. Just add 30 minutes to the cooking time to ensure it defrosts properly.

How long do you sous vide snapper?

The cook time for snapper varies depending on the thickness of your fish. For a 1-inch thick fillet, cook for 30 minutes. And for a 2-inch thick fillet, cook for 45 minutes.

Can you sous vide whole snapper?

It’s not recommended as the sharp edges in the fish could easily pierce the bag and cause leaks. It’s also difficult to get an even cook when cooking a whole fish. we recommend filleting your snapper before cooking.

What temperature do you sous vide snapper?

The ideal temperature for snapper is 135F but it can be cooked anywhere from 120F to 140F depending on your finishing method.

What are the different types of snapper?

The most common is red, but there is also pink, mutton, lane, mangrove, and yellowtail.

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sous vide snapper on a white plate with vegetables

Sous Vide Snapper

If you're looking for the best way to cook snapper, Sous Vide Snapper! This method cooks delicately in a temperature-controlled water bath to ensure a perfectly cooked piece of fish that's ready for finishing or eating as-is!
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 175kcal

Ingredients

  • 12 oz Snapper 2 – 6oz Fillet, fresh or frozen
  • ½ tsp Salt
  • ¼ tsp Black Pepper
  • 1 tbsp Butter Optional

Instructions

  • Choose your desired temperature using the table below and fill your pot or sous vide container with water. Add the immersion circulator and set the correct temperature.
  • Pat the snapper fillets dry completely, then add desired dried seasonings and/or butter. Place the snapper in a vacuum-sealed bag in a single layer or use the water displacement method to remove the air.
  • Once the water has come up to temperature, submerge the fish into the water bath and use weights or clips to keep it down. Cook for 30-45 minutes depending on the size or if it’s frozen.
  • Once it’s finished cooking, remove from the water bath with tongs and carefully open it. Pat dry with paper towels, then use any of the finishing methods below.
  • Adjust seasonings and enjoy!

Notes

⏲️Best Time and Temperature To Cook Snapper

What temperature do you sous vide red snapper and for how long? This depends on how well you like it cooked and what type of fish it is. Generally, you can expect your fish to be cooked in about 30 minutes at a temperature ranging from 130F – 145F for the best flavor and texture.
  • Rare: 120F for 30 minutes – This will produce fish that is slightly pink in the center and will have a more raw taste. Use this time and temperature if you plan on finishing the dish with a high heat method.
  • Medium: 130F for 30 minutes – This is the perfect temperature to cook your fish if you’re looking for something with a slightly firm texture while still being moist and tender. This is the temperature you want to aim for if you are planning on finishing or browning the top.
  • Well Done: 145F for 30 minutes – This will give you fish that is cooked all the way through and has a slightly firmer flaky texture but is still moist and delicious. Use this temperature if you are planning to eat the fish without finishing to avoid overcooking.

🔥Finishing

There are 4 ways to finish your snapper fillet after it has been cooked sous vide. Keep in mind that fish can be extremely delicate after cooking with all of its moisture so handle your fish with care to prevent it from breaking.
  • Pan Fried Snapper – This is the best way to finish sous vide fish. Simply heat up a skillet on medium-high heat with some oil. Sear each side of the fish for about 1 minute or until it becomes slightly browned and crispy. Remove from the pan and serve immediately.
  • Broiling Snapper – To broil sous vide snapper, preheat your oven to the highest broil setting. Place your fish on a lightly oiled baking sheet and place it in the oven. Broil for 1-2 minutes or until the top becomes slightly browned and crispy. Remove from the heat and serve immediately.
  • Grilling Snapper – Preheat your grill to medium-high heat and oil the grates. Grill your fish for 1-2 minutes per side or until it becomes slightly browned and crispy. Remove from the grill and serve immediately.
  • Air Fryer Snapper – Preheat your air fryer to 400F. Place your fish in the air fryer and cook for 3-5 minutes or until it becomes slightly browned and crispy. Remove from the air fryer with a spatula and serve immediately.

Nutrition

Calories: 175kcal | Carbohydrates: 1g | Protein: 35g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 64mg | Sodium: 698mg | Potassium: 723mg | Fiber: 1g | Sugar: 1g | Vitamin A: 194IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 1mg

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