Ingredients:

  • 2 (6 oz / 170g) red snapper fillets, skin-on
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 tbsp (15ml) avocado oil
  • 2 tbsp (28g) unsalted butter, chilled and cubed
  • 1 tbsp (15ml) extra virgin olive oil
  • 3 cloves (9g) garlic, minced
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 1 tbsp (15g) capers, drained
  • 1 tbsp (4g) fresh Italian parsley, chopped

Instructions:

  1. Pat the red snapper fillets completely dry with paper towels on both sides. Season generously with salt and black pepper. Let the fish sit at room temperature for 10 minutes to ensure an even sear.
  2. Heat avocado oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until it shimmers.
  3. Place fillets skin-side down. Press firmly with a spatula for 10 seconds to prevent curling. Sear undisturbed for 3–4 minutes until the skin is golden-brown and releases easily.
  4. Flip the fillets and cook for another 2–3 minutes until the internal temperature reaches 135°F (57°C). Remove fish to a plate to rest.
  5. Reduce skillet heat to medium-low. Add olive oil and sauté minced garlic for 30 seconds until fragrant.
  6. Stir in lemon juice, lemon zest, and capers. Whisk in the chilled, cubed butter one piece at a time to create a stabilized emulsion. Stir in chopped parsley and pour over the fish.