Ingredients:

  • 2 (6 oz / 170g each) snapper fillets, skin on or off, pin bones removed
  • 1 tablespoon (15 ml) olive oil
  • 1 tablespoon (15g) unsalted butter
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons (57g) unsalted butter, cold, cut into small cubes
  • 2 tablespoons (30 ml) dry white wine (e.g., Sauvignon Blanc)
  • 1 tablespoon (15 ml) lemon juice, freshly squeezed
  • 1 tablespoon (15 ml) finely chopped fresh parsley
  • 1 tablespoon (15 ml) finely chopped fresh chives
  • 1 clove garlic, minced
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Pat snapper fillets dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil and butter in the skillet over medium-high heat. Once hot and shimmering, carefully place snapper fillets in the pan, skin-side down (if using skin-on fillets). Cook until skin is crispy and golden brown and the flesh is mostly cooked through (approximately 4-5 minutes).
  3. Gently flip the snapper fillets and cook for another 1-2 minutes, or until the fish is cooked through and flakes easily with a fork. An internal temperature of 145°F (63°C) is ideal.
  4. While the snapper is cooking, prepare the sauce. In the small saucepan, bring the white wine and minced garlic to a simmer over medium heat. Reduce the wine by half (about 2 minutes).
  5. Reduce heat to low and whisk in the cold butter cubes, one or two at a time, until fully incorporated and the sauce is smooth and emulsified. Do not let the sauce boil.
  6. Stir in lemon juice, parsley, chives, and red pepper flakes (if using). Season with salt and pepper to taste.
  7. Spoon the lemon-herb butter sauce over the seared snapper fillets. Serve immediately.