Red Snapper Recipe

Prepare and Toast Shells

Rinse shrimp shells and heads briefly and pat dry. In a medium saucepan over medium heat, melt 1 tablespoon butter. Add the shrimp shells and heads and sauté, stirring, until they turn pink and release aroma, about 3–4 minutes.

Build the Broth

Add the chopped shallot, smashed garlic, chopped carrot and celery to the shells and sauté 2–3 minutes until softened. Stir in 1 tablespoon tomato paste and cook 1 minute. Pour in 1 cup white wine and increase heat to bring to a simmer; reduce by half (about 3–4 minutes).

Simmer

Add 4 cups water, 1 bay leaf, thyme sprig, 1 tsp kosher salt and 6 whole peppercorns. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 20 minutes to extract flavor. Skim foam occasionally.

Strain and Adjust

Strain broth through a fine-mesh sieve into a clean saucepan or bowl, pressing on solids to extract liquid. Discard solids. Taste and adjust seasoning with salt if needed. Keep warm over very low heat, or reheat gently just before serving.

Cook Carrots

Place 1 cup peeled baby carrots (or small carrots halved lengthwise if large) in a medium skillet. Add 2 tablespoons water, 1 tablespoon butter, 1 teaspoon brown sugar and 1 teaspoon honey. Season with 1/4 teaspoon kosher salt.

Glaze

Bring to a simmer over medium heat. Cook, stirring occasionally, until the water evaporates and the carrots are glazed and tender when pierced with a fork, about 8–10 minutes.

Finish

Stir in 1 teaspoon orange zest and 1 tablespoon chopped parsley, coating the carrots. Remove from heat and cover to keep warm until plating.

Prep Fish

Pat 4 red snapper fillets dry with paper towels. Season both sides with 1 teaspoon kosher salt and 1 teaspoon black pepper (divide evenly). Lightly dust both sides with 2 tablespoons flour, shaking off excess.

Sear

Heat a large non-stick or stainless-steel skillet over medium-high. Add 1 tablespoon olive oil and 2 tablespoons unsalted butter. When butter foams and the pan is hot, place fillets skin-side down (if skin-on) or presentation side down. Sear undisturbed 3–4 minutes until edges become opaque and a golden crust forms.

Finish in Pan

Carefully flip the fillets and cook 1–2 minutes more until just cooked through (internal temperature ~135–140°F / 57–60°C) depending on thickness. Remove fish to a warm plate and squeeze the juice of 1/2 lemon over them.

Optional Butter Baste

In the same pan, spoon the remaining foamy butter over the fillets for 30–45 seconds before removing for added gloss and flavor.

Warm four shallow bowls. Spoon 1/2 to 3/4 cup warm shrimp broth into each bowl to form a shallow pool.

Place one seared red snapper fillet in the center of each bowl. Arrange 1/4 cup glazed carrots beside or slightly overlapping the fillet.

Drizzle 1 teaspoon extra-virgin olive oil over each fillet, sprinkle a pinch of sea salt flakes if using, and garnish with a small handful of microgreens or baby herbs.

Serve immediately while hot.