Snapper fillet pan seared with grass-fed ghee and served with a red pepper sauce.
2 8- ounce skin-on snapper fillets
salt and pepper
4 tbsp. grass-fed ghee
FOR THE SAUCE:
1/2 an onion (diced)
1/2 a large bell pepper (diced)
2 garlic cloves (finely minced)
1/2 a habanero pepper (finely minced)
1 to mato (diced)
1 tsp. salt
1/4 tsp cracked black pepper
2 tbsp. filtered water
2 tbsp. freshly chopped cilantro leaves
lemon wedges to serve
To begin, remove the fish from the fridge and allow it to come to room temperature for about 15 minutes. Then, make two thin skin deep slices on the skin side of each fillet (be sure not to cut through the fish).
Now, pat the skin side of the fillets dry and season with salt and pepper. Heat a large cast-iron pan (between 10.2inch – 12inch) over high heat until it starts to smoke and add ghee. Wait until the ghee melts and add the fish to the pan, skin side down. Season the meat side of the fish with salt and pepper. Lower the heat to medium-high and let the fish cook for 7-10 minutes (you want to allow about 2/3 of the cooking time to occur on the skin side). Gently flip the fish (if the fish is ready to be flipped, it will naturally release from the pan. There may be a little spot or two that is a little stuck to the pan, but that’s normal. However, if the fish is really stuck to the pan after about 8 minutes, leave it and let it continue to cook, then try to flip again after ~3 minutes). Continue to cook the fish on the other side for about 3 minutes. Remove the fish from the pan and set aside.
Now, add diced onion, peppers, garlic, habanero pepper and tomato to the pan. Sauté over medium-high heat for 5-7 minutes until the onions are translucent and peppers are tender. Season with salt and pepper then deglaze the pan with water. Stir and continue to sauté until all ingredients are combined. Stir in cilantro, remove from heat and serve the pepper sauce over the fish with lemon wedges.
Keywords: Snapper with red pepper sauce