Red Snapper with Lemon Caper Butter Sauce

Meaty in texture yet simple in flavor, red snapper can stand up against almost any cooking technique you throw its way. In this case, skin-on red snapper fillets are gently pan-seared until golden on the exterior and flaky on the inside and served with a decadent lemon caper sauce for ideal fish recipes like this.

Shallots and capers are the aromatic stars of the refreshing sauce that — along with the crisp, browned bits leftover from the cooked snapper, a generous splash of fresh lemon juice, and a pat of unsalted butter — become the perfect garnish for this nearly effortless fish recipe.

Notes from the Food & Wine Test Kitchen

Few things are more disappointing than destroying a red snapper fillet stuck to a pan. To prevent this from occurring, it’s essential to give the fish ample time to cook, skin-side down first, before flipping it. Additionally, a sizzling-hot pan will help create a golden crust that naturally releases the snapper from the surface once it's fully cooked on each side.

A few additional prep steps can help achieve restaurant-quality seafood at home. For example, let the fish come to just above room temperature to promote even cooking, and pat it dry with a clean paper towel to reduce the moisture before placing it in the pan. Finally, rely on a handy fish spatula that’s flexible and long enough to lift and maneuver the whole fillets without breaking them apart.