Red Snapper with Lemon Caper Butter Sauce
A quick and delicious keto-friendly red snapper dish featuring a crispy skin and a vibrant lemon caper butter sauce, perfect for low-carb dinners.
Ingredients
Main Ingredients
- 2 fillets Red snapper fillets with skin, about 6 to 8 ounces each
- to taste Sea salt and black pepper Season generously
- 2 tablespoons Avocado oil or light olive oil For high heat searing
- 2 tablespoons Unsalted butter Controls the salt content
- 1-2 cloves Garlic, minced
- 1 whole Lemon, for zest and juice Use both zest and juice for brightness
- 2 tablespoons Capers, drained For a briny pop
- 1 tablespoon Fresh parsley, chopped For color and freshness
- a pinch Red pepper flakes, optional For gentle heat
Instructions
Preparation
- Pat the fillets dry with paper towels and season both sides with salt and pepper.
- Zest the lemon, then cut it in half and juice one half. Set aside with the capers.
Searing the Fish
- Heat a large skillet over medium high heat and add oil.
- Lay the fish in the skillet skin side down and press gently with a spatula for 15 seconds.
- Cook without moving for about 3 to 4 minutes until the skin is golden and crisp.
- Flip the fish and cook for another 1 to 2 minutes until just opaque and flakes easily.
- Transfer the fish to a warmed plate.
Making the Sauce
- In the same pan, lower the heat to medium and add the butter.
- When the butter foams, stir in the minced garlic for about 30 seconds.
- Add capers, lemon juice, and red pepper flakes if using, and swirl until slightly thickened, about 1 minute.
- Turn off the heat and mix in the lemon zest and parsley. Adjust salt and lemon to taste.
Finishing Touches
- Spoon the lemon caper butter sauce over the cooked snapper and serve immediately.
Notes
For a juicier texture, consider pulling the fish off the heat at 130-135°F and allowing it to rest for a minute. Pair this dish with roasted vegetables or a crisp salad for a complete low-carb meal.