Quick Pan-Fried Snapper and Crispy Asparagus

Recipe by teammate, Charlie Robinton

In our household we love to dedicate loads of time to cooking delicious, elaborate meals that take tons of time and ingredients to create, but there are also times when we are just exhausted from the day and just want to whip up something simple and tasty. This recipe is my go-to whenever I have some fish around and want to cook it fast, but don’t want to sacrifice flavor for the sake of an easy meal. The great thing about it is that just about any fish you throw in the pan will shine with this preparation as long as it is fresh, and you can substitute the asparagus with any other veggie you like. This is also a great camp meal, and one we make quite often when we are on the road or at the beach.

Ingredients

• 1 or 2 fresh fillets or serving-sized portions of any fish.
  (Here I used a beautiful yellow snapper I speared that day, but I also like grouper, lingcod, rockfish and halibut.)

• Juice from 1 lemon

• 2 Tbsp capers

• Fresh asparagus or another vegetable of choice

• 2 Tbsp olive oil

• 2 tbsp butter

• Sea Salt (Learn to make your own sea salt here)

• Fresh black pepper

Method

Place a large skillet or non-stick pan on the stove over medium heat and add the olive oil. Rinse the asparagus, pat dry and remove the woody stocks from the ends. Spread the asparagus evenly in the pan and sauté for about 2 minutes on each side, just until it begins to soften. Sprinkle some salt and pepper on the asparagus before flipping.

While you are cooking the asparagus prepare the fish with salt and pepper on both sides of the fillet. Use a spatula or some tongs to move the asparagus to the edge of the pan away from the heat and add a tablespoon of butter to the pan. When the butter is melted gently place the fish filet(s) in the empty space on the pan.

Let the fish cook and crisp up on one side for 2-4 minutes depending on the thickness. You will know it is ready when it becomes brown and crispy at the edges. While the fish is cooking, you can gently toss the asparagus at the edge of the pan to keep it from cooking unevenly or burning. Flip the fish and cook it for another 2-4 minutes on the other side. While the second side cooks you can remove and plate the asparagus.

The fish will be done when it is no longer translucent, flakes easily and has a nice crispy golden-brown crust on both sides. Remove it to its own plate and let it sit for a moment while you prepare a basic lemon-butter sauce. This will allow the excess moisture to drain from the fish and keep it off your serving plates!

Keep the pan over medium heat and add the lemon juice, capers and remaining tablespoon of butter. Stir it around with a spatula until the butter melts and begins to brown. Plate your fish, top it with the lemon butter and caper sauce, and serve.

Sometimes the simplest preparation lets the fish shine for themselves! This recipe is especially good with flaky, white fleshed fish like snapper, grouper, lingcod, rockfish and halibut.