If you kill it you need to know how to cook it the right way.
Crispy Mutton Snapper with Cilantro Garlic Sauce
- Mutton snapper, grouper or other firm white fish fillets
- 1 tablespoon coconut oil per fish fillet
- 3 cloves garlic
- 2 cups cilantro
- 2 cups flat-leaf parsley
- 1/3 cup olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon honey
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
For the sauce: Pulse the garlic, salt, lime juice, honey and red pepper flakes in a food processor. Add the cilantro and parsley, turn the machine on and drizzle the olive oil in through the top tube. If needed, stop the machine and use a spatula to scrape down the sides of the bowl. Continue to blend until it’s liquified.
For the fish: Heat a cast-iron skillet over medium-high. Melt the coconut oil in the pan. Sprinkle salt and pepper over both sides of the fish fillet. Once the oil is hot, place the fish in the pan. Pick up the pan and shake the fish loose every minute or so. Continue to do this until the fish is 3/4 of the way cooked on one side. It will be opaque white around the edges, with just a little pink in the middle. This can take anywhere from 6-10 minutes, depending on the thickness of the fillet. Flip the fish and cook for 30 seconds to 1 minute on the other side, or just until it’s done. Put the fish on a platter and drizzle it with the cilantro garlic sauce.