Ingredients:

  • 4 (6-oz) snapper fillets, skin-on
  • 1.5 tsp Kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 2 tbsp avocado oil
  • 3 tbsp unsalted butter, cubed
  • 3 cloves garlic, smashed and peeled
  • 1 tbsp fresh lemon juice
  • 1 tsp fresh parsley, finely minced

Instructions:

  1. Sprinkle the skin side with Kosher salt and let sit for 5 minutes. Pat the snapper fillets extremely dry on both sides using paper towels, pressing down to remove hidden moisture. Season both sides with salt and pepper.
  2. Heat a 12-inch stainless steel or cast iron skillet over medium-high heat. Add the avocado oil and wait until it begins to shimmer and show wisps of smoke.
  3. Carefully lay the fillets in the pan, skin-side down. Immediately press each fillet down with a fish spatula for 30 seconds to prevent curling and ensure even contact.
  4. Cook the skin side undisturbed for 3-4 minutes until the skin is golden-colored and releases easily. Flip the fish.
  5. Add the cubed butter and smashed garlic to the pan. As the butter foams, tilt the pan and spoon the garlic butter over the crispy skin for the final 60–90 seconds.
  6. Remove the pan from heat. Squeeze fresh lemon juice into the butter and garnish with minced parsley before serving.