The snapper fillets in this Greek-inspired dish from Bright Star are drizzled with melted butter before being pan-fried and finished with a citrusy, oregano-infused vinaigrette. The owners of the JBF America's Classics Award–winning restaurant recommend buying a whole snapper and portioning it yourself. For those who are less intrepid, precut fillets will do just fine.
Juice of 3 lemons
1 tablespoon dried oregano
1 teaspoon salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 cup extra-virgin olive oil
6 (8-ounce) snapper fillets
1/2 cup (1 stick) unsalted butter, melted
1/2 cup all-purpose flour
6 tablespoons vegetable or canola oil, divided
To make the sauce, whisk together the lemon juice, oregano, salt, and pepper in a medium bowl. While whisking, slowly pour the olive oil into the lemon mixture, until emulsified.
Place the snapper fillets on a large plate and drizzle with the melted butter, coating each fillet evenly. Lightly dust each fillet with flour on both sides and season with salt and pepper.
In a heavy skillet or on a griddle, heat 2 tablespoons of the vegetable oil over medium-high heat. Working in batches, add two snapper fillets to the skillet and cook until lightly browned, about 5 minutes per side. Remove to a warm plate. Repeat with the remaining fillets, heating additional vegetable oil in the skillet as needed before cooking each batch.
Pour the sauce over the fish and serve immediately.
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