Crispy Red Snapper Recipe

Prepare and roast pineapple

Preheat oven to 425°F (220°C). Toss pineapple slices or wedges with brown sugar and lime juice. Arrange in a single layer on a rimmed baking sheet or cast-iron skillet; dot with 1 tablespoon butter. Roast until edges caramelize and pineapple is golden, about 12–18 minutes, turning once halfway. Remove from oven and keep warm. Reserve any pan juices for the beurre blanc if desired.

Reduce aromatics

In a small saucepan over medium heat, combine minced shallots, white wine, and white wine vinegar. Add the reserved pineapple pan juices (if any) for extra flavor. Bring to a simmer and reduce until about 2–3 tablespoons of liquid remain.

Finish the sauce

Lower heat to very low. (Optionally whisk in 1 tsp heavy cream to help stability.) Gradually whisk in the cold butter cubes one at a time, allowing each cube to emulsify into the reduction before adding the next. Keep sauce just warm — do not boil — until smooth and slightly thickened. Stir in orange and lemon juices, season with salt and white or black pepper to taste. Keep warm in a thermos or over the lowest heat, whisking occasionally.

Sear and finish bok choy

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add halved baby bok choy cut side down and sear until nicely browned, about 2–3 minutes. Flip, add sliced garlic and julienned ginger, reduce heat to medium, drizzle soy sauce and sesame oil, sprinkle sea salt, and cook another 1–2 minutes until tender-crisp. Remove from pan and keep warm.

Prepare fish

Pat the red snapper fillets dry with paper towels. Season both sides with kosher salt and freshly ground black pepper. Lightly dust the flesh side (not the skin) with the tablespoon of flour and shake off any excess; this helps achieve a light crust.

Pan-sear to crispy skin

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add 2 tablespoons neutral oil and swirl to coat. Place fillets in the pan skin-side down, pressing gently with a spatula for 10–15 seconds to ensure full contact. Cook undisturbed until skin is deeply golden and very crisp, about 4–6 minutes depending on thickness. Flip carefully and add 1 tablespoon butter; baste the tops of the fillets with the foaming butter for 30–60 seconds to finish cooking (internal temp 125–135°F / 52–57°C for medium). Remove fish to a warm plate and let rest 1–2 minutes.

Arrange 1–2 pieces of roasted pineapple on each plate. Place a bok choy half or two beside the pineapple. Gently set the crispy red snapper fillet on top or alongside so the skin remains visible. Spoon citrus beurre blanc around and lightly over the fish (do not drown the skin to keep it crisp). Garnish with microgreens or chopped cilantro and a thin citrus wedge. Serve immediately.