Key West Yellowtail Snapper Recipe

Prepare fish

Pat the yellowtail snapper fillets dry with paper towels. Trim any stray bits of skin or bloodline. Leaving skin on helps hold the fillets together during cooking.

Make marinade

In a shallow dish or bowl, whisk together 4 tbsp fresh lime juice, 2 tbsp olive oil, 2 tsp minced garlic, 1.5 tsp sea salt, and 1 tsp freshly ground black pepper until combined.

Marinate

Place the fillets skin-side down in the dish and spoon marinade over the flesh. Let sit at room temperature for 10–15 minutes, or refrigerate for up to 30 minutes. Do not marinate longer than 30 minutes or the lime will begin to 'cook' the fish excessively.

Preheat skillet or grill

While fish is marinating, preheat a heavy skillet (cast iron preferred) over medium-high heat, or preheat a grill to medium-high. Lightly oil the skillet or brush the grill grates with oil to prevent sticking.

Cook fillets

Remove fillets from marinade and let excess drip off. Place skin-side down in the hot skillet or on the grill. Cook without moving for 3–4 minutes until the skin is crisp and the fish is opaque about two-thirds of the way up the side. Carefully flip and cook 1–2 minutes more just until cooked through (internal temperature ~130–135°F / 54–57°C for moist fish). Total cook time will depend on thickness (typically 4–6 minutes).

Rest

Transfer cooked fillets to a warm plate and rest 2 minutes while you finish the topping. This keeps the fish moist.

Prepare citrus and aromatics

While fish cooks, segment (supreme) the orange over a bowl to catch juices, or thinly slice and chop if preferred. Zest the lime and thinly slice one thin wheel for texture. Finely mince the shallot and the seeded jalapeño.

Combine topping

In a bowl combine the orange segments (or chopped orange), lime zest and thin slices, 1/4 cup chopped cilantro, 1/4 cup chopped parsley, finely minced shallot, and 1/2 minced jalapeño. Add 2 tbsp extra virgin olive oil and 1 tsp honey, then season with 1/2 tsp sea salt and 1/4 tsp black pepper. Gently toss to combine, then taste and adjust seasoning. If mixture seems dry, add a splash of the reserved orange juice or additional olive oil.

Let flavors marry

Allow the citrus-herb topping to sit 2–5 minutes so the flavors meld while the fish rests.

Dress the fish

Spoon a generous portion of the citrus-herb topping over each rested snapper fillet, distributing juices and pieces evenly.

To serve Key West style, place fillets on butter lettuce leaves or warm tortillas. Garnish with extra cilantro or microgreens and serve with lime wedges on the side. Serve immediately while fish is warm and skin still slightly crisp.