Ingredients:

  • 4 (6 oz / 170g) Red Snapper fillets, skin-on
  • 1 tsp (5g) sea salt
  • ½ tsp (2g) black pepper
  • 1 tsp (2g) smoked paprika
  • 1 tbsp (15ml) extra virgin olive oil
  • 2 tbsp (28g) unsalted butter
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (3g) fresh parsley, chopped

Instructions:

  1. Pat each fillet thoroughly with paper towels until the skin is bone-dry. Season both sides evenly with salt, pepper, and smoked paprika.
  2. Heat the olive oil over medium-high heat until it shimmers and just begins to wisp smoke. Carefully place fillets skin-side down. Press firmly with a spatula for 10 seconds to ensure full skin contact. Sear undisturbed for 4–5 minutes until the skin is deep mahogany-brown and releases from the pan.
  3. Flip the fillets. Immediately add the butter and minced garlic to the pan. As the butter foams, tilt the pan and use a spoon to continuously pour the bubbling garlic butter over the fish for the final 2–3 minutes until the fish is opaque and flakes easily.
  4. Remove from heat. Squeeze fresh lemon juice over the fillets and garnish with chopped parsley.