salt & pepper snapper

The fresh, bold flavor of this snapper hits the spot. Shallot, garlic, and parsley coat the fish to give it an herbaceous, green “crust.” This is a great cleanse friendly, weeknight dish the entire family will enjoy.

Yield 4 servings
Prep Time 10 minutes, plus 20 minutes to marinate
Cook Time 10 mintues
CLEANSE

4 (6–8oz) thick red snapper fillets (check for pinbones and remove with tweezers before cooking)

1 tbsp olive oil

4 lemon wedges, to garnish

For the marinade

4 tbsp olive oil

2 cloves garlic, minced

1 shallot, finely minced

½ cup chopped fresh Italian (flat-leaf) parsley

Juice and zest of 2 lemons

1½ tsp Himalayan pink salt

1½ tsp freshly ground black pepper

1   To make the marinade, in a small bowl, whisk together all ingredients. Set aside.

2   Place the fish in a shallow glass baking dish, and pour about ¾ cup marinade over top (reserve the rest for serving). Place in the refrigerator to marinate for 20 minutes.

3   To ensure that the fish cooks evenly and that the skin remains crispy and delicious, score the fillets. Using a sharp knife, make shallow cross-hatched cuts on the skin of each fillet just before searing.

4   In a large skillet, heat 1 tablespoon oil over medium heat until hot but not smoking. Place the fish in the pan skin side down, and cook for 5 to 7 minutes or until you can lift the fish from the pan without sticking. Flip carefully and cook for 3 to 4 minutes more or until fish is cooked through. Drizzle the remaining marinade over top of the fish and serve with lemon wedges to garnish.

variation

Rockfish, called the “poor man’s snapper,” makes a good alternative for this recipe if red snapper isn’t available.