Go Back
Crispy Skin Red Snapper

Crispy Skin Victoria Cast Iron Red Snapper

This crispy skin red snapper is seared in a Victoria cast iron pan and topped with a buttery lemon caper sauce. The dish is simple, fast, and packed with bold flavors—perfect for any night of the week.
No ratings yet
Print Pin
Course: Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 15 minutes
Calories: 1382kcal
Author: Dad

Equipment

  • 1 10 Inch Victoria Signature Cast Iron Pan
  • 1 Knife
  • 1 Cutting Board
  • 1 Whisk
  • 1 Spoon
  • 1 Tong
  • 1 Spatula

Ingredients

  • 1 Filet of Red Snapper Skin on
  • ¼ Cup Avocado Oil Enough to coat the pan
  • 1 tablespoon Sea Salt (Estimate) To taste
  • 1 tablespoon Black Pepper (Estimate) To taste
  • 1 tablespoon Dad Dust (See Note for Recipe) (Estimate) To taste
  • 2 Lemons
  • 4 tablespoon Capers Drained (about half a jar)
  • ¼ Cup Parsley Chopped
  • 2 Cloves Garlic Crushed
  • 6 tablespoon Unsalted Butter COLd and cut into chunks
  • 6 tablespoon Water Estimated

Instructions

  • Dry the fish and place it uncovered in a refrigerator for 30 minutes to one hour. This will help dry the skin.
  • Season the fish with salt, pepper and Dad Dust.
  • Place your Victoria Signature 10 Inch Skillet over high heat and let it heat up for at least 5 minutes. You want it to start to smoke. You want it really hot.
  • Press fish down skin side and keep pressure on it for 10-20 seconds. Then let it cook for about 1 minute 30 seconds. Now take a nice thin fish spatula and slide under the fish quickly and it should release. Take the filet and set it aside.
  • Add enough oil to coat the bottom of the pan.and wait 1 minute for it to pre heat. Place the fish skin side down and apply a little pressure to make sure you have good contact with the pan and cook for 1 minute 45 seconds, until you see browning happen. The fish releases with minimal effort by picking it up with tongs.
  • Rotate it 45 degrees and place it in a new spot on the pan, press down and cook for 1 minute. Rotate 45 degrees and cook for 1 minute and repeat this process until you see a line of white going up the fish about ⅓ of the way. This should take about 2 or 3 rotates depending on the size of your filet. You can pick up and check the skin and stop when you are happy with the color.
  • lower the heat to medium.
  • Lower the heat to medium and add 4 knobs of cold butter and the crushed garlic. Cook while basting the fish with the butter to finish cooking the fish to about 135F. This should take about 2-3 minutes depending on the size of your filet.Remove the fish from the pan and put it on a plate skin side up.
  • Turnt he heat off and add Lemon juice, and capers and 2 more knobs of butter. Pour in a little cold water (a few TBSP) and whisk vigorously. Return the heat to low and simmer for 5 minutes and finally add the Parsley. Season with salt and pepper to taste.
  • Pour the sauce on a plate in the middle, place the fish on top skin side up, and do a LIGHT drizzle of sauce, not too much or you will affect the crispy skin. Enjoy your amazing fish!

Video

Notes

Dad Dust Recipe:
  • 120G Granulated Garlic
  • 120G Granulated Onion
  • 1 tablespoon MSG

Nutrition

Calories: 1382kcal | Carbohydrates: 29g | Protein: 46g | Fat: 127g | Saturated Fat: 50g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 57g | Trans Fat: 3g | Cholesterol: 254mg | Sodium: 8018mg | Potassium: 1347mg | Fiber: 9g | Sugar: 6g | Vitamin A: 3698IU | Vitamin C: 141mg | Calcium: 218mg | Iron: 4mg
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!