Pan-Seared Snapper with Caper Brown Butter and Toasted Almonds

Steps

1. Step 1

   Pat the snapper fillets completely dry with paper towels and season both sides generously with salt and pepper. Let them sit at room temperature while you set up the rest.

   5 min

   • 4 skin-on red snapper fillets (about 6 oz each)
   • salt
   • black pepper
2. Step 2

   Toast the almonds in a dry large skillet over medium heat, shaking often, until lightly golden and fragrant, 2 to 3 minutes. Tip them onto a plate right away so they don't burn.

   3 min

   • 1/3 cup sliced almonds
3. Step 3

   Spread the flour on a plate. Press each fillet into the flour on both sides, then shake off all the excess — you want a thin, even dusting, not a coating.

   3 min

   • 4 skin-on red snapper fillets (about 6 oz each)
   • 1/2 cup all-purpose flour
4. Step 4

   Heat the olive oil and 1 tbsp of the butter in the same large skillet over medium-high heat until the butter foams. Lay the fillets in skin-side down, pressing each one flat with a spatula for a few seconds. Cook without moving until the skin is crisp and golden, 3 to 4 minutes, then flip and cook 2 minutes more, until the fish is opaque and flakes easily. Transfer to a warm plate. Work in two batches if they don't fit in a single layer.

   6 min

   • 4 skin-on red snapper fillets (about 6 oz each)
   • 2 tbsp olive oil
   • 1 tbsp unsalted butter
5. Step 5

   Pour off any oil left in the pan and return it to medium heat. Add the garlic and cook 30 seconds, then add the spinach in handfuls with a pinch of salt, tossing until just wilted, 2 to 3 minutes. Divide the spinach among four plates and set the fish on top.

   4 min

   • salt
   • 2 cloves garlic
   • 10 oz baby spinach
6. Step 6

   Wipe the skillet out and add the remaining 5 tbsp butter over medium heat. Swirl as it melts and foams; when it smells nutty and the milk solids at the bottom turn golden brown, 2 to 3 minutes, take it off the heat. Stir in the capers, lemon juice, toasted almonds and parsley — it will sizzle. Spoon the brown butter over the fish and serve with lemon wedges.

   4 min

   • 1/3 cup sliced almonds
   • 5 tbsp unsalted butter
   • 3 tbsp capers
   • 2 tbsp lemon juice
   • 3 tbsp flat-leaf parsley
   • 1 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026