Seared Snapper w/ Salsa Macha & Charred Lime

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 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)
• 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
• Grey sea salt x 1 tsp
• Apple cider vinegar x 2 tbsp

Recipe

1. 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 the 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 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 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

Seared Snapper w/ Salsa Macha & Charred Lime

No ratings yet

Coastal comfort with edge.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 2

Course: Main Course

Cuisine: French

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 2 snapper fillets skin-on, 6 oz each
• 2 teaspoon Grey sea salt divided
• 1 clove garlic finely grated
• 1 lime cut into wedges
• 1 tablespoon olive oil
• 1 tablespoon cilantro finely chopped, to garnish

Salsa Macha

• ½ cup olive oil
• 4 dried guajillo chiles stemmed and seeded
• 2 dried arbol chiles stemmed and seeded
• 2 tablespoon sesame seeds white and/or black
• 2 tablespoon peanuts
• 4 cloves garlic smashed
• 1 teaspoon Grey sea salt
• 2 tablespoon apple cider vinegar

Method

 

Make the Salsa Macha

1. 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 the grey sea salt and apple cider vinegar. Blend until smooth but textured. Set aside.

Prepare the Snapper

1. Pat fillets dry with paper towels. Season both sides evenly with 1 teaspoon grey sea salt. Rub the flesh side lightly with grated garlic.

Sear the Snapper

1. 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

1. Spoon salsa macha over the fillets, squeeze fresh lime on top, and sprinkle with the remaining grey sea salt. Garnish with finely chopped cilantro and serve immediately.

Notes

Storage: best the day it's made; the crisp skin softens in the fridge. Leftover salsa macha keeps in a sealed jar in the fridge for up to 2 weeks; bring it to room temp before using.

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.

A grilled lime half adds smoky brightness on the plate.

Tried this recipe?

Let us know how it was!