Ingredients

The following ingredients have 2 Servings
  • 2 tablespoons butter from grass-fed cows (like Kerrygolds or ghee)
  • 1 pound fresh snapper filet (skin on (or off, your call))
  • 1/2 teaspoon fine sea salt
  • 3 tablespoons Cilantro Lime Cream Sauce ((optional))
  • 1/4 cup fresh cilantro sprigs ((optional))
  • cracked black pepper to taste ((optional))

Instruction

  • Melt the butter or ghee in a cast-iron or other large skillet over medium/high heat. Liberally season the snapper with the sea salt. Once the butter is melted, lay the snapper non-skin-side face-down in the hot skillet. Cook on this side for 3 to 4 minutes, or until the snapper develops a slight golden brown color.
  • Carefully flip the fish over using a large spatula and cook for an additional 4 minutes.
  • If desired, drizzle with the Cilantro Lime Cream Sauce and then garnish with the fresh cilantro and cracked black pepper. Enjoy!