Pan-Seared Vermillion Snapper

5 from 2 votes

A juicy, firm filet seared to perfection with a lemon thyme and caper sauce.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings: people

Calories: 574kcal

Cost: $25

Prepare the fish by seasoning both sides with salt and pepper. Then pat both sides with flour.
In a large pan, add 2 tablespoon of avocado oil and bring to medium-high heat. Once hot, lay the filet into the pan carefully, skin side down. Sear for 4-5 minutes or until skin is golden brown. Using a fish spatula, flip the snapper onto the opposite side, and sear for another 4 minutes or until the reaches an internal temperature of 145°. Repeat the same technique for the second snapper filet
Lower the heat to low. Add butter, capers, and thyme and stir until the foaming subsides. Add in the lemon juice and wine and reduce the liquid by half. Pour sauce over each filet. Serve with rice and vegetables

Seared fish is a QUICK recipe. You have to be on the fish watching and checking the temperature. The most important thing to do if you're new to cooking fish is to check the temperature as you go so you can see exactly when it hits 145 degrees.
As soon as you add the butter lower the heat or remove from the heat and start basting it with all those good flavors for about 30 seconds then immediately remove the snapper from the pan so that it doesn't overcook.
Snapper has bones. I always prefer to debone prior to cooking so that I and my guests don't have to worry about bones while eating.