Seared Snapper w/ Salsa Macha & Charred Lime

Crispy-skinned snapper, smoky salsa macha, and charred lime-all tied together with a mineral-rich sea salt that makes every bite sing. Big flavor, clean finish.

Why You'll Love Seared Snapper w/ Salsa Macha & Charred Lime

This one delivers contrast in all the right ways-rich fish, fiery sauce, and flaky salt that cracks like finishing sugar. It's a showstopper without being fussy.borum.

Tips and Tricks

• For ultra-crispy skin, let fillets air-dry uncovered in the fridge for an hour before cooking.
• Use a fish spatula and avoid moving the fish until ready to flip.

Variations

• Swap snapper for sea bass, black cod, or trout.
• Use cashews or almonds instead of peanuts in the salsa.

Substitutions

• Don't have La Baleine? Use another high-quality flaky sea salt (but it won't hit the same).

• Sub lime with lemon for a slightly softer acidity.

Best served with

• Warm tortillas or grilled sourdough
• Cucumber salad or quick pickled onions
• A crisp lager or cold natural white wine

How to Store Leftovers

• Store cooked fish and salsa separately in airtight containers.
• Fish keeps 1-2 days in the fridge; salsa up to 1 week. Reheat fish gently in a pan.orum.

Common Questions

Seared Snapper with Salsa Macha & Charred Lime

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Crispy-skinned snapper meets smoky salsa macha, charred lime, and flaky sea salt for a wildly flavorful, perfectly balanced plate. It's spicy, salty, citrusy - and ready in under 40 minutes.

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Prep Time 30 minutes mins

Total Time 40 minutes mins

Course: Dinner, Main Course, Seafood

Cuisine: American-Coastal, Californian

Calories: 3038

Ingredients Equipment Method Nutrition

Ingredients

  

Snapper Fillets:

• 2 Snapper fillets
• 2 teaspoon La Baleine 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
• Sesame seeds white or black
• 2 tablespoon Peanuts
• 4 cloves Garlic smashed
• 1 teaspoon La Baleine Grey Sea Salt
• 2 tablespoon Apple cider vinegar

Equipment

• Cast iron or nonstick skillet
• Blender or food processor

Method

 

Salsa Macha

1. Heat olive oil in a small saucepan over medium heat.
2. Add chiles, sesame seeds, peanuts, and garlic. Toast for 2-3 minutes until aromatic and lightly golden.
3. Transfer everything to a blender or food processor. Add La Baleine Grey Sea Salt and vinegar.
4. Blend until emulsified but still textured. Set aside.

Snapper

1. Pat snapper fillets dry with paper towels.
2. Season both sides with 1 teaspoon La Baleine Grey Sea Salt. Rub flesh side with grated garlic.
3. Heat 1 tablespoon olive oil in a skillet over medium-high heat.
4. Place fillets skin-side down. Press gently with a spatula for 30 seconds.
5. Sear 3-4 minutes until the skin is deeply golden and crisp.
6. Flip and cook another 1-2 minutes until just cooked through.
7. Plate fillets. Spoon over salsa macha, squeeze fresh lime, and finish with flaky La Baleine Grey Sea Salt.
8. Garnish with cilantro and serve immediately.

Nutrition

Calories: 3038kcalCarbohydrates: 16gProtein: 376gFat: 156gSaturated Fat: 24gPolyunsaturated Fat: 25gMonounsaturated Fat: 98gCholesterol: 666mgSodium: 1164mgPotassium: 7805mgFiber: 4gSugar: 2gVitamin A: 2235IUVitamin C: 53mgCalcium: 648mgIron: 5mg

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