Ingredients:

  • 2 (6-oz) Red Snapper Fillets, skin-on
  • 1 tsp Kosher salt
  • 1/2 tsp Freshly cracked black pepper
  • 2 tbsp Avocado oil
  • 2 tbsp Unsalted butter
  • 2 cloves Garlic, smashed
  • 2 sprigs Fresh thyme
  • 1/2 Lemon, sliced into rounds

Instructions:

  1. Use paper towels to pat the 2 (6 oz) Red Snapper Fillets completely dry on both sides.
  2. Sprinkle 1 tsp Kosher salt and 1/2 tsp Freshly cracked black pepper over the fillets. Let them sit for 10 minutes, then pat dry one last time.
  3. Place 2 tbsp Avocado oil in a heavy skillet over medium high heat until the oil shimmers and barely starts to smoke.
  4. Place fillets skin side down. Press firmly with a spatula for 30 seconds.
  5. Cook for 4 to 5 minutes. Don't touch it until the skin naturally releases from the pan.
  6. Once the skin is golden and shatter crisp, flip the fillets to the flesh side.
  7. Drop in 2 tbsp Unsalted butter, 2 cloves smashed garlic, and 2 sprigs Fresh thyme.
  8. Tilt the pan so the melting butter pools with the garlic. Use a spoon to pour the bubbling butter over the fish for 2 to 3 minutes.
  9. Cook until the meat is opaque and flakes easily with a fork.
  10. Place 1/2 Lemon slices in the butter for 30 seconds, then serve immediately.