Pan-seared Red Snapper with our Sea Salt Butter and topped with a Salsa Fresca is the perfect easy weeknight dinner. Our delicious sea salt is hand-harvested and then delicately sprinkled into our cultured, small-batch churned butter, creating an exceptional flavor and texture. Thanks @blackdog_bbq
For the fish:
1 lb. Red Snapper
Blackened Seasoning (I used Traeger’s Saskatchewan rub)
1/2 package Sea Salt Banner Butter
Cilantro for garnish
For the Salsa Fresca:
2 plum tomatoes, diced
2 T red onion, diced
2 T lime juice
2T cilantro, chopped finely
1 Serrano pepper, diced
3 cloves of garlic, finely minced
1/2 t salt
Steps:
1. Combine all ingredients for the salsa thoroughly and place in refrigerator until ready for use.
2. Heat a cast-iron skillet over high heat until it starts to lightly smoke. Add banner butter.
3. Once the butter has melted, add the fish. Cook for ~3-4 minutes, then flip the fish and cook another 3-4 minutes. The fish is done when it is fork-tender and flaky.
4. Top the fish with salsa Fresca and serve!
