Ingredients:

  • 2 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp sea salt
  • 1/2 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 1/4 tsp dried thyme
  • 2 (6 oz) red snapper fillets, skinless
  • 1 tbsp avocado oil
  • 1 tbsp unsalted butter
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pat the red snapper fillets thoroughly dry with paper towels to ensure maximum crust formation.
  2. In a small bowl, whisk together smoked paprika, garlic powder, onion powder, sea salt, cayenne pepper, black pepper, and dried thyme.
  3. Press the seasoning firmly into both sides of the fish fillets, ensuring an even, thick coating, and let sit for 5 minutes.
  4. Heat avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer and barely smoke.
  5. Lay the fillets in the pan and press down lightly with a spatula. Sear for 3–4 minutes without moving them until a deep mahogany crust forms.
  6. Flip the fillets and immediately add the butter and lemon juice to the pan.
  7. Spoon the foaming butter over the fish for the remaining 3 minutes of cooking until the fish is opaque and flakes easily with a fork.