Pan-Seared Scarlet Snapper Recipe
This pan-seared scarlet snapper recipe delivers crispy skin and tender, sweet meat in under 20 minutes. Finished with a garlic-herb butter baste, it is a simple yet elegant gluten-free dinner.
Equipment
- Cast-iron or Stainless Steel Skillet
- Fish Spatula
Ingredients
The Fish
- 2 fillets Scarlet Snapper skin-on, firm to touch
- to taste Diamond Crystal Kosher Salt
- to taste Black Pepper
- 2 tbsp High-Smoke Point Oil Grapeseed or Avocado oil
The Baste & Finish
- 3 tbsp Unsalted Butter
- 2 cloves Garlic smashed
- 3 sprigs Fresh Thyme
- 1 wedge Lemon fresh juice
Instructions
- Prep the Fish: Remove fillets from the fridge 15 minutes prior to cooking. Pat them bone dry with paper towels. Score the skin lightly if fillets are thick. Season generously with kosher salt and black pepper just before cooking.
- Heat the Pan: Heat a large skillet over medium-high heat. Add oil and wait until it is shimmering and just starting to smoke.
- Sear: Lay fillets skin-side down (away from you). Immediately press down with a spatula for 10-15 seconds to prevent curling. Reduce heat to medium and cook undisturbed for 3-4 minutes until skin is crispy.
- Flip and Baste: Flip the fillets. Add butter, smashed garlic, and thyme to the pan. Tilt the pan and spoon the foaming butter over the fish continuously for 1-2 minutes until internal temperature reaches 145°F (63°C).
- Finish: Remove from heat immediately and squeeze fresh lemon juice over the fish. Serve hot.
Notes
Storage: Store in an airtight container in the fridge for up to 2 days. Reheat in a 275°F oven; do not microwave.
Tips: Ensure the fish is completely dry before searing to guarantee crispy skin.