Ingredients:

  • 2 (7 oz) Red Snapper Fillets, skin-on and pin bones removed
  • 1.5 tsp Kosher salt
  • 0.5 tsp Freshly cracked black pepper
  • 2 tbsp Avocado oil
  • 3 tbsp Unsalted butter, chilled
  • 3 sprigs Fresh thyme
  • 2 cloves Garlic, smashed
  • 0.5 Lemon, sliced into rounds

Instructions:

  1. Pat the skin extremely dry with paper towels until no moisture remains. Season the fillets with the kosher salt and black pepper evenly over the skin and flesh.
  2. Heat a stainless steel or cast iron skillet over medium-high heat with the avocado oil until shimmering and just starting to smoke.
  3. Lay the fillets in the pan, skin-side down, away from you. Immediately apply pressure with a fish spatula or chef's press for 45 seconds to ensure skin-to-pan contact.
  4. Once the skin is golden and releases easily from the pan (about 3-4 minutes), flip the fish carefully.
  5. Immediately add the chilled butter, garlic, thyme, and lemon rounds to the pan. Tilt the pan slightly so the foaming butter pools, and use a large spoon to continuously pour the aromatics over the fish (Arrosé) for about 2 minutes until the fish is opaque and just cooked through.