Ingredients:

  • 4 (6 oz / 170g) Red Snapper Fillets with skin
  • 1 tbsp (15ml) Avocado oil
  • 1/2 tsp (3g) Sea salt
  • 1/4 tsp (1g) Cracked black pepper
  • 1/2 tsp (2g) Smoked paprika
  • 1/4 tsp (1g) Garlic powder
  • 1 tbsp (14g) Unsalted butter
  • 1 tbsp (15ml) Freshly squeezed lemon juice
  • 1 small clove garlic, minced

Instructions:

  1. Use paper towels to pat the skin and flesh of the red snapper fillets until bone-dry.
  2. Mix the salt, pepper, paprika, and garlic powder. Rub the mixture exclusively into the flesh side, leaving the skin clean to prevent burning.
  3. Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat until it shimmers and begins to smoke slightly.
  4. Place the fillets skin-side down. Immediately press down with a spatula for 30 seconds to ensure the skin makes full contact with the pan.
  5. Cook undisturbed for 4-5 minutes until the edges turn opaque and the skin is a deep mahogany gold and releases naturally from the pan.
  6. Flip the fillets carefully.
  7. Immediately add the butter, minced garlic, and lemon juice to the pan.
  8. Tilt the pan and spoon the foaming lemon butter over the crispy skin for 1-2 minutes.
  9. Remove from heat when the internal temperature reaches 135°F (57°C).