Ingredients:

  • 2 (6 oz / 170g) red snapper fillets, skin-on
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1 tbsp avocado oil
  • 1 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tbsp capers, drained
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the red snapper fillets completely dry using paper towels, ensuring the skin side is devoid of all moisture. Season both sides evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper.
  2. Heat 1 tbsp avocado oil in a 12-inch skillet over medium-high heat until the oil begins to shimmer.
  3. Carefully place the fillets skin-side down. Use a spatula to press firmly on the fish for 30 seconds to ensure maximum skin contact. Cook undisturbed for 4–5 minutes until the edges turn opaque and the skin pulls away from the flesh.
  4. Flip the fillets carefully and cook for another 2–3 minutes, or until the fish is opaque throughout, flakes easily, and reaches an internal temperature of 145°F (63°C). Remove the fish from the pan and let it rest on a warm plate.
  5. Reduce skillet heat to medium. Add 1 tbsp extra virgin olive oil and 1 tbsp unsalted butter. Once the butter foams, stir in 2 cloves minced garlic and 1 tbsp drained capers for 30 seconds until fragrant.
  6. Stir in 2 tbsp lemon juice and 1 tsp lemon zest, whisking to incorporate the browned bits from the pan. Stir in 1 tbsp chopped parsley and immediately spoon the sauce over the resting fillets.