Red Snapper Recipe

Prepare fish

Pat the red snapper fillets dry with paper towels. Check for and remove any remaining pin bones with tweezers. Score the skin side lightly with 2–3 shallow diagonal cuts to help even cooking.

Place fillets in a shallow dish. Drizzle 3 tablespoons lime juice over the fillets, sprinkle 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper, and rub gently to coat. Let sit at room temperature for 10–12 minutes (no longer than 15) to lightly cure and flavor the surface.

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tablespoons neutral oil and heat until shimmering but not smoking. Pat fillets dry again, skin side down, and place in the pan.

Cook skin-side down without moving for 3–4 minutes until the skin is crisp and releases easily from the pan. Flip carefully and cook the flesh side 2–3 minutes more until an instant-read thermometer reads 125–130°F (52–54°C) for medium, or longer if you prefer well done. Total cook time ~6–8 minutes depending on thickness.

Remove fillets to a warm plate and tent loosely with foil while you finish the sauce and plating.

While the fish rests, make the green coriander sauce. In a blender or food processor combine 1.5 cups fresh coriander (leaves and tender stems), 0.25 cup parsley (if using), 1 cup quartered green tomato (tomatillo), 2 peeled garlic cloves, 1 fresh green chile (seeded if desired), 2 tablespoons fresh lime juice, 1 teaspoon fish sauce, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.

Pulse to start, then stream in 3 tablespoons light olive oil or mild vegetable oil with the motor running to emulsify into a bright, slightly coarse sauce. Taste and adjust seasoning—add up to 1 extra tablespoon lime juice, a pinch more salt, or a small splash of water to loosen if too thick.

If you prefer a smoother, warm sauce, transfer the blended sauce to a small saucepan and gently warm over low heat for 1–2 minutes (do not boil) to take the raw edge off. Otherwise serve at room temperature.

Thinly slice 6 kaffir (lime) leaves across the veins (or finely grate 1 teaspoon lime zest if you don't have lime leaves). These provide an aromatic lift—use sparingly so they don't overpower.

Arrange the warm snapper fillets on plates. Spoon 2–3 tablespoons of the green coriander sauce per fillet, either underneath or on top of the fish according to preference.

Scatter the sliced kaffir leaves and additional coriander leaves over the fish. Add microgreens or thinly sliced spring onion if using. Serve with lime wedges on the side for extra acidity.

Optional finishing: drizzle a little extra virgin olive oil (about 1 teaspoon per plate) and a light pinch of flaky sea salt over the finished fish just before serving.