Ingredients4 ounces|113 grams unsalted butter
1 teaspoon orange zest
6 ounces|170 grams red snapper filet
kosher salt and freshly ground black pepper, to taste
1 tablespoon extra-virgin olive oil, plus more
2 ounces|57 grams red bell pepper, coarsely chopped
2 ounces|57 grams yellow bell pepper, coarsely chopped
6 ounces|170 grams heirloom tomatoes, sliced in half
3 ounces|85 grams mixed baby lettuce
1 lime, juiced Directions
1 teaspoon orange zest
6 ounces|170 grams red snapper filet
kosher salt and freshly ground black pepper, to taste
1 tablespoon extra-virgin olive oil, plus more
2 ounces|57 grams red bell pepper, coarsely chopped
2 ounces|57 grams yellow bell pepper, coarsely chopped
6 ounces|170 grams heirloom tomatoes, sliced in half
3 ounces|85 grams mixed baby lettuce
1 lime, juiced Directions
- Cream the butter in a mixer until it turns almost white. Add orange zest and mix until incorporated. Remove the compound butter from the mixer, roll into a log in plastic wrap, and freeze until needed.
- Season the snapper filet with salt and pepper to taste, and the olive oil. (You can add chopped dried herbs, as well.)
- Add the chopped peppers to a sauté pan set over medium. Let them brown just a little to bring out their smoky flavor and juices. Sauté until at al dente, remove from pan, and set aside.
- In a bowl, mix the tomatoes and lettuce and toss with the 1 tablespoon of olive oil and lime juice.
- Place the skinless snapper filet, with the skinless side facing up, to the sauté pan over medium. Cook until golden, flipping once about 6 minutes.
- Place the salad on one side of a plate. Add the sautéed peppers and top with the fish. Serve a slice of the orange butter on top. Drizzle with olive oil and enjoy.