Seared Snapper with Chili Lime Butter
Crispy golden snapper fillets topped with a zesty chili lime butter sauce.
Ingredients
For the Snapper:
4 snapper fillets (about 6 oz each, skin-on if possible)
2 Tbsp butter or tallow (for searing)
Salt and black pepper, to taste
½ tsp smoked paprika
For the Chili Lime Butter:
4 Tbsp butter, softened
1 clove garlic, minced
1 red chili (or ½ tsp chili flakes), finely chopped
2 Tbsp lime juice (freshly squeezed)
1 tsp lime zest
1 Tbsp fresh cilantro, chopped
Salt, to taste
Optional Garnish:
Extra lime wedges
Fresh cilantro sprigs
Macronutrients
(per serving, makes 4)
Protein: 34g
Fat: 20g
Carbs: 2g
Preparation
In a small bowl, mix softened butter with garlic, chili, lime juice, lime zest, cilantro, and a pinch of salt. Set aside.
Pat fillets dry and season with salt, pepper, and smoked paprika.
Heat 2 Tbsp butter or tallow in a skillet over medium-high. Place snapper fillets skin-side down. Cook 3–4 minutes until skin is crispy. Flip and cook another 2–3 minutes until fish is opaque and flakes easily.
Remove skillet from heat. Immediately spoon chili lime butter over hot fish, letting it melt into the fillets.
Plate with extra lime wedges and fresh cilantro.
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