Seared Snapper w/ Salsa Macha & Charred Lime

Crispy-skinned snapper seared in olive oil, topped with a smoky salsa macha of guajillo and arbol chiles, peanuts, and sesame seeds, finished with charred lime and La Baleine grey sea salt.

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

The salsa macha carries real heat from guajillo and arbol chiles, toasted peanuts and sesame seeds, and a hit of apple cider vinegar. Seared snapper skin turns crisp in the pan, and the La Baleine grey sea salt gives it a mineral crunch you won't get from table salt.

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. It's spicy, salty, citrusy, and ready in under 40 minutes.

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings: 2

Course: Dinner, Main Course, Seafood

Cuisine: American-Coastal, Californian

Calories: 3038

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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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
• 2 tablespoon 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

Notes

Storage: Seared fish is a same-day dish, the crisp skin turns soft in the fridge and doesn't recover well. Eat it fresh. The salsa macha is the exception: it's an oil-based chile condiment that keeps in a sealed jar in the fridge for up to 2 weeks, so make a double batch and use the extra on eggs, tacos, or grain bowls.

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