Snapper Throats Recipe

Pat dry the snapper throat fillets with paper towels. Season on both sides with salt, pepper, and lemon zest.

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil.

Sear the snapper throats for 2-3 minutes per side until golden and just cooked through. Remove to a warm plate.

In the same skillet, add the butter and let it melt.

Add minced garlic and sauté until fragrant, about 30 seconds.

Deglaze with the white wine and simmer until reduced by half, about 2-3 minutes.

Stir in lemon juice, chopped parsley, dill, and red pepper flakes. Season with salt and pepper to taste.

In a separate pan, heat 1 tablespoon olive oil over medium-high heat.

Add cherry tomatoes and cook, tossing occasionally, until skins blister and tomatoes begin to burst, 2-4 minutes.

Season with sea salt.

Return the snapper throats to the pan to warm through, spooning sauce over the fillets.

Divide cooked rice or quinoa among plates, place snapper throats on top, and spoon additional sauce over. Top with blistered tomatoes.

Garnish with extra chopped parsley if desired and serve immediately.