How to Cook Snapper Fish: Crispy Skin Mastery

Instructions:

1. Remove the snapper fillets from the refrigerator 15 minutes before cooking. Tempering the fish ensures it cooks evenly from edge to center.
2. Pat the skin side of the fish exceptionally dry using paper towels. Keep drying until the towel comes away bone dry.
3. Use a sharp knife to make three shallow, diagonal scores across the skin. This prevents the fish from curling up when it hits the hot oil.
4. Season both sides generously with 1 tbsp kosher salt and 1 tsp white pepper.
5. Place your skillet over medium high heat and add 2 tbsp avocado oil. Wait until the oil shimmers and a tiny wisp of smoke appears.
6. Lay the fillets in the pan, skin side down, laying them away from you to avoid oil splatters.
7. Immediately press down on each fillet with a spatula for 30 seconds. This ensures the entire skin surface makes contact with the heat.
8. Cook undisturbed for 4 minutes until the skin is golden brown and releases easily from the pan.
9. Carefully flip the fillets over to the flesh side.
10. Add 2 tbsp unsalted butter, 3 smashed garlic cloves, and 2 sprigs of thyme to the empty space in the pan.
11. Tilt the pan slightly and use a spoon to continuously pour the foaming butter over the fish for 2 minutes. The fish should look opaque and feel firm to a light touch.
12. Remove from the heat, squeeze 0.5 lemon over the fillets, and let them rest for 2 minutes before serving.