Name: La Baleine Seared Snapper w/ Salsa Macha & Charred Lime
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: Snapper fillets (skin-on x 2 (6 oz each)); La Baleine Grey Sea Salt x 2 tsp (divided); Garlic x 1 clove (finely grated); Lime x 1 (cut into wedges); Olive oil x 1 tbsp; Cilantro x 1 tbsp (finely chopped (to garnish)); For the Salsa Macha:; Olive oil x 1/2 cup; Dried guajillo chiles x 4 (stemmed and seeded); Dried arbol chile x 2 (stemmed and seeded); Sesame seeds x 2 tbsp (white and/or black); Peanuts x 2 tbsp; Garlic x 4 cloves (smashed); La Baleine Grey Sea Salt x 1 tsp; Apple cider vinegar x 2 tbsp

Coastal comfort with edge.

Golden, crispy snapper meets smoky salsa macha and a final hit of flaky salt that makes the dish.

We're finishing this one with La Baleine Grey Sea Salt (@labaleineusa) - a naturally mineral-rich sea salt harvested from the Mediterranean. Its coarse, flaky texture delivers clean salinity and that satisfying crunch right at the finish.

Salsa macha brings the heat. Charred lime brings the acid. And the salt? That's the move that ties it all together.

Would you serve this with grilled bread or warm tortillas?

Yield: 2 servings | Active Time: 30 minutes | Total Time: 40 minutes

Prep List

Snapper fillets (skin-on) x 2 (6 oz each)
La Baleine Grey Sea Salt x 2 tsp, divided
Garlic x 1 clove, finely grated
Lime x 1, cut into wedges
Olive oil x 1 tbsp
Cilantro x 1 tbsp, finely chopped (to garnish)

For the Salsa Macha:

Olive oil x ½ cup
Dried guajillo chiles x 4, stemmed and seeded
Dried arbol chile x 2, stemmed and seeded
Sesame seeds x 2 tablespoon (white and/or black)
Peanuts x 2 tbsp
Garlic x 4 cloves, smashed
La Baleine Grey Sea Salt x 1 tsp
Apple cider vinegar x 2 tbsp

Recipe

Make the Salsa Macha

Heat olive oil in a small pan over medium heat. Add guajillo and arbol chiles, sesame seeds, peanuts, and garlic. Toast for 2-3 minutes until aromatic and just golden. Transfer to a blender or food processor with La Baleine Grey Sea Salt and apple cider vinegar. Blend until smooth but textured. Set aside.

2. Prepare the Snapper

Pat fillets dry with paper towels. Season both sides evenly with 1 teaspoon La Baleine Grey Sea Salt. Rub the flesh side lightly with grated garlic.

3. Sear the Snapper

Heat olive oil in a nonstick or cast iron pan over medium-high heat. Place fillets skin-side down and press gently with a spatula for the first 30 seconds. Sear for 3-4 minutes until the skin is deeply golden and crisp. Flip and cook for another 1-2 minutes, or until just cooked through.

4. Plate and Finish

Spoon salsa macha over the fillets, squeeze fresh lime on top, and sprinkle with the remaining La Baleine Grey Sea Salt. Garnish with finely chopped cilantro and serve immediately.

Notes & Variations

A grilled lime half adds smoky brightness and visual pop on the plate.

For even crispier skin, let the fillets air-dry in the fridge (uncovered) for an hour before cooking.

Swap peanuts for cashews or almonds in the salsa macha, if preferred.

Best served with

La Baleine Seared Snapper w/ Salsa Macha & Charred Lime

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Coastal comfort with edge.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 2

Course: Main Course

Cuisine: French

Ingredients Method Notes

Ingredients

Snapper fillets skin-on x 2 (6 oz each)
La Baleine Grey Sea Salt x 2 tsp divided
Garlic x 1 clove finely grated
Lime x 1 cut into wedges
Olive oil x 1 tbsp
Cilantro x 1 tbsp finely chopped (to garnish)
For the Salsa Macha:
Olive oil x ½ cup
Dried guajillo chiles x 4 stemmed and seeded
Dried arbol chile x 2 stemmed and seeded
Sesame seeds x 2 tbsp white and/or black
Peanuts x 2 tbsp
Garlic x 4 cloves smashed
La Baleine Grey Sea Salt x 1 tsp
Apple cider vinegar x 2 tbsp

Method

Make the Salsa Macha
Heat olive oil in a small pan over medium heat. Add guajillo and arbol chiles, sesame seeds, peanuts, and garlic. Toast for 2-3 minutes until aromatic and just golden. Transfer to a blender or food processor with La Baleine Grey Sea Salt and apple cider vinegar. Blend until smooth but textured. Set aside.
Prepare the Snapper
Pat fillets dry with paper towels. Season both sides evenly with 1 teaspoon La Baleine Grey Sea Salt. Rub the flesh side lightly with grated garlic.
Sear the Snapper
Heat olive oil in a nonstick or cast iron pan over medium-high heat. Place fillets skin-side down and press gently with a spatula for the first 30 seconds. Sear for 3-4 minutes until the skin is deeply golden and crisp. Flip and cook for another 1-2 minutes, or until just cooked through.
Plate and Finish
Spoon salsa macha over the fillets, squeeze fresh lime on top, and sprinkle with the remaining La Baleine Grey Sea Salt. Garnish with finely chopped cilantro and serve immediately.