Ingredients:

  • 4 (6-oz) Red Snapper Fillets
  • 1 tsp Kosher salt
  • 1/2 tsp Cracked black pepper
  • 1 tbsp Extra virgin olive oil (for coating the pan)
  • 3 tbsp Extra virgin olive oil (for the rub)
  • 4 cloves Garlic, minced
  • 1 large Lemon, zested and juiced
  • 1 tsp Dried oregano
  • 1/2 tsp Smoked paprika
  • 2 tbsp Fresh parsley, finely chopped

Instructions:

  1. Take your 4 (6 oz) Red Snapper Fillets out of the fridge 15 minutes before cooking. Pat them bone dry with paper towels on both sides. Note: Moisture is the enemy of a good sear.
  2. Sprinkle 1 tsp Kosher salt and 1/2 tsp Cracked black pepper evenly over the fillets.
  3. In a small bowl, combine 3 tbsp olive oil, 4 minced garlic cloves, the lemon zest, lemon juice, 1 tsp dried oregano, and 1/2 tsp smoked paprika.
  4. Brush the mixture generously over both sides of the snapper. Do this just before cooking to prevent the lemon juice from cooking the fish prematurely.
  5. Place a large pan over medium high heat with 1 tbsp olive oil. Wait until the oil shimmers and a tiny wispy smoke appears.
  6. Carefully lay the fish in the pan away from you. Cook for 4 minutes without moving them until the edges look opaque and golden.
  7. Use a thin spatula to gently turn the fillets.
  8. Cook for another 3 to 4 minutes. The fish is done until it flakes easily with a fork and feels firm but springy.
  9. Remove from heat and immediately sprinkle with 2 tbsp finely chopped fresh parsley.
  10. Let the fish sit for 2 minutes before serving to allow the juices to redistribute.