Pan-Seared Sumac-Spiced Snapper with Cucumber-Mint Yogurt Sauce
This vibrant, one-pot snapper recipe combines flaky, sumac-spiced fish with a refreshing cucumber-mint yogurt sauce for a light yet satisfying meal. Perfect for busy weeknights, it comes together in just 25 minutes and delivers bold Mediterranean flavors.
- 4 pieces red snapper fillets, skin-on
- 2 tsp sumac
- 1 tsp ground cumin
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 cup plain Greek yogurt
- 0.75 cup cucumber, finely diced
- 2 tbsp fresh mint, chopped
- 1 clove garlic, minced
- 1 whole lemon, zested and juiced
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Instructions
Pat the snapper fillets dry. In a small bowl, mix sumac, cumin, salt, and black pepper. Rub the spice mix evenly onto both sides of the snapper fillets.
⏱️ 2 minutesHeat olive oil in a large nonstick skillet over medium-high heat. Once hot, add the snapper fillets skin-side down. Cook for 4 minutes, then carefully flip and cook for another 3 minutes until the fish is opaque and flakes easily.
⏱️ 7 minutes 🌡️ medium-highWhile the fish cooks, combine Greek yogurt, diced cucumber, chopped mint, minced garlic, lemon zest, and half the lemon juice in a bowl. Stir until well mixed and season with salt to taste.
⏱️ 3 minutesTransfer the cooked snapper to plates. Spoon cucumber-mint yogurt sauce over the fish and drizzle with the remaining lemon juice. Serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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