Greek-Style Snapper

Bright Star

Bessemer, AL

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.


Our America's Classics cookbook, James Beard’s All-American Eats: Recipes and Stories from Our Best-Loved Local Restaurants, makes the perfect gift.​ Order a copy today!


6 servings