Ingredients:

  • 2 lbs fresh Red Snapper (whole, scaled and gutted, or large fillets)
  • 1 tbsp vegetable oil
  • 1 tbsp unsalted butter
  • 1 tbsp sea salt
  • 1 tsp cracked black pepper
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1 tsp dried thyme
  • 2 tbsp fresh lime juice
  • 1 medium scotch bonnet pepper, thinly sliced
  • 3 cloves garlic, smashed
  • 2 sprigs fresh thyme
  • 1/2 cup chopped scallions

Instructions:

  1. Pat the Caribbean Red Snapper dry with paper towels until the skin is completely matte.
  2. Using a sharp knife, make 3-4 shallow diagonal slashes across the skin to prevent curling and allow seasoning penetration.
  3. Combine the sea salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne, and dried thyme. Rub the mixture generously into the slashes and inside the cavity, then let the fish sit for 10 minutes.
  4. Place a 12-inch cast iron skillet over medium-high heat and add vegetable oil; heat until the oil begins to shimmer and barely smoke.
  5. Carefully lay the snapper in the pan, searing until the skin is mahogany-colored and crisp.
  6. Add butter, smashed garlic, sliced scotch bonnet, and fresh thyme sprigs to the pan, basting the fish as it finishes cooking.
  7. Remove the fish from the heat when the internal temperature reaches 135°F (57°C), allowing carry-over heat to bring it to 145°F (63°C).
  8. Finish with fresh lime juice and chopped scallions before serving.