Seasoning of choice (we opted for cajun and a simple salt and pepper)
1 lemon, cut into wedges
Instructions
Get your pan going on high. Add butter and half of the olive oil to the pan. Turn down just enough to prevent the butter from burning.
Dry the red snapper by patting it with a paper towel.
Brush the remaining olive oil on the fish.
Sprinkle as much, or as little, of the seasoning on the red snapper as you’d like.
Place onto the pan. You want that sizzling sound. If your fish has skin, put that side down first.
Let sit for four minutes. If you can peel it off the pan, it is ready to be flipped. If you can’t, give it another thirty seconds-minute. Flip, let sit for another four minutes.
Squeeze a little bit of the lemon over your red snapper and enjoy!