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La Baleine Seared Snapper w/ Salsa Macha & Charred Lime

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Coastal comfort with edge.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2
Course: Main Course
Cuisine: French
Calories: 861
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 snapper fillets skin-on, 6 oz each
  • 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 and/or black
  • 2 tablespoon peanuts
  • 4 cloves garlic smashed
  • 1 teaspoon La Baleine 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 La Baleine 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 La Baleine 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 La Baleine Grey Sea Salt. Garnish with finely chopped cilantro and serve immediately.

Nutrition

Calories: 861kcalCarbohydrates: 15gProtein: 40gFat: 73gSaturated Fat: 10gPolyunsaturated Fat: 11gMonounsaturated Fat: 49gCholesterol: 63mgSodium: 3611mgPotassium: 1039mgFiber: 5gSugar: 4gVitamin A: 2199IUVitamin C: 17mgCalcium: 175mgIron: 3mg

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.

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