Saleh’s Plate · By Saleh Alkhalifa

Seared American Red Snapper with Lemon Butter Sauce

Cook Seared American Red Snapper with Lemon Butter Sauce with Saleh’s Plate.

Ingredients

Red Snapper

  • 2 red snapper fillets (skin-on, about 6 oz each)
  • 1 tbsp olive oil and 1 tbsp unsalted butter
  • ½ tsp salt and ½ tsp black pepper
  • ½ tsp paprika and ¼ tsp garlic powder
  • ¼ tsp cayenne pepper (optional, for heat)

Lemon Butter Sauce

  • 3 tbsp unsalted butter
  • 2 cloves garlic, minced
  • ½ cup (120ml) chicken or seafood broth
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest and 1 tbsp fresh parsley, chopped
  • Salt and black pepper, to taste

Serving (Optional Sides)

  • Sautéed vegetables (such as asparagus, spinach, or zucchini)
  • Steamed rice or roasted potatoes

Instructions

  1. Pat red snapper fillets dry. Season both sides with salt, black pepper, paprika, garlic powder, and cayenne (if using).
  2. Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Place the fillets skin-side down and press gently for the first 30 seconds to keep the skin crisp. Cook for 3-4 minutes, then flip and cook for another 2 minutes. Remove and set aside.
  3. In the same pan, melt 3 tbsp butter. Add minced garlic and sauté for 30 seconds. Pour in broth, lemon juice, and lemon zest. Simmer for 2-3 minutes until slightly reduced. Stir in parsley, then season with salt and black pepper.
  4. Plate the red snapper fillets, spoon the lemon butter sauce over the top, and serve with your choice of sides.