Snapper Lynora Recipe

Pat snapper fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Trim carrots and peel if desired; cut on a diagonal into 1/4-inch slices about 2 inches long. Snap or trim woody ends from asparagus and if stalks are thick, halve lengthwise. Measure and have sauce ingredients ready (mince garlic, chop rosemary, zest and juice lemon).

Blanch carrots

Bring a medium pot of salted water to a boil. Add the sliced carrots and blanch for 3–4 minutes until just tender-crisp. Using a slotted spoon, transfer carrots to an ice bath to stop cooking. Drain and set aside.

Sauté asparagus

In a large skillet over medium heat, add 1 tbs olive oil and 1 tbs unsalted butter. When butter melts and starts to foam, add asparagus. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Sauté, stirring occasionally, until asparagus is bright green and tender-crisp, about 4–6 minutes depending on thickness. Add blanched carrots to the skillet for the last 1–2 minutes to warm through and coat with butter. Transfer vegetables to a warm plate and keep warm.

In the same skillet (wipe out if there are burnt bits), heat 1 tbs olive oil over medium-low heat. Add 3 tbs unsalted butter and allow it to melt gently. Add the minced garlic and cook, stirring constantly, until fragrant and just golden, about 30–45 seconds — do not let it brown.

Add the chopped rosemary and cook for 20–30 seconds to bloom the herb's aroma.

Pour in 1 tbs dry white wine (or chicken broth) to deglaze the pan, scraping any browned bits. Let it reduce by half, about 1 minute.

Add 60 ml light stock and 3 tbs lemon juice and 1 tsp lemon zest. Increase heat slightly and simmer gently for 2–3 minutes to reduce and concentrate flavors.

Whisk in 0.5 tsp honey if using, then season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity/salt: add a little more honey for balance or an extra 1/2 tbs lemon juice if you prefer brighter tang.

Finish the sauce by whisking in 1 tbs cold unsalted butter (if you like a richer, glossy sauce) until emulsified. Stir in 1 tbs chopped fresh parsley. Keep sauce warm on very low heat while you cook the fish.

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 2 tbs olive oil and swirl to coat.

Place the seasoned snapper fillets skin-side down in the skillet. Press gently with a spatula for 10–15 seconds to ensure full contact so the skin crisps evenly. Cook without moving until the skin is crisp and releases easily, about 3–4 minutes depending on thickness.

Flip the fillets carefully and reduce heat to medium. Add a small knob (about 1 tbs) of butter to the pan and spoon melted butter over the top of the fish (basting) while cooking the second side for 2–3 minutes, or until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. Cook a minute longer if you prefer fully opaque flaked fish (135°F/57°C).

Remove fillets to a warm plate and loosely tent with foil for 2 minutes to rest.

Rewarm the garlic rosemary lemon sauce if needed and give it a final whisk. Spoon a thin layer of sauce onto each serving plate.

Arrange a bed of sautéed asparagus and carrots on each plate. Place a snapper fillet on top of the vegetables, skin-side up for presentation.

Ladle 1–2 tbs of the garlic rosemary lemon sauce over the fish and vegetables. Garnish with an extra sprinkling of chopped parsley and a quarter lemon or lemon wheel on the side. Serve immediately.