Sweet Lemon Butter Baked Snapper
Fish rarely needs to be fussed over. More often than not, simplicity is key to great tasting seafood.
But when that fish is placed on the table alongside a glistening turkey, sweet yams, macaroni and cheese and don’t forget that pumpkin pie, the fish requires a little dressing up.
This was the intention behind John Williams’ snapper steaks, which was originally dressed in steakhouse sauce that offered brown sugar sweetness and a bit of smokiness from the ancho chillies. That key ingredient was discontinued in January 2020.
This sweet lemon butter baked snapper dish takes hints from a family’s love for citrus-forward seafood and Thanksgiving. After plating the dish, dollop on the sweet butter that’s been infused with caramelized onions and lemon zest. It’s sweet and savory and compatible with everything on the Turkey Day table.
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Sweet Lemon Butter Baked Snapper
Serves 4 | Time: 20 minutes
Ingredients:
Fish Fillets
2 snapper fillets, about 10 oz each
1 lemon, divide into 8 slices
¼ tsp paprika
1 tsp lemon pepper
Sweet Lemon Butter
2 tbs olive oil
3 tbs white onion, minced
1 garlic clove, diced
2 tbs sugar
2 tbs butter
½ lemon, for zesting and finishing
3 scallions (reserve half for topping fish)
Preparation:
Preheat oven to 425 degrees.
Start by preparing the sweet lemon butter. First add the oil to a heated saucepan over low-to-medium heat. Once the oil is hot, add the onions. Cook the onions for 3 minutes until soft. Add the garlic. Wait another 3 minutes before adding the sugar. Stir the ingredients. The onions and garlic bits have a tendency to clump. Try to keep everything in motion. The onions will start to brown. It’ll be the color of southern honey and the consistency of a warm marmalade. Turn off the heat and allow it to cool.
Place the butter and the zest of the lemon half into a small bowl. Add the cooled oil, bits and all. Use a spoon to blend the ingredients into the butter. Last, add half of the scallions, reserving the rest to add upon serving.
Line a baking pan with foil and place the lemon slices. Mix the paprika and lemon pepper before seasoning the fillets on both sides. Rest the fish fillets skin side down on the slices. Bake for 13 minutes.
Remove the fish from the oven. Squeeze the zested half lemon over the fish, being careful not to get any seeds in the food. Plate and then ladle the flavor-infused butter over the fish. Toss on the remaining scallions and serve.
