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–+ servings
A cooked fish fillet with crispy golden-brown skin rests on a bed of fresh green herbs and is served with a dark, chunky sauce on a beige plate.

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
Cook Time 10 minutes
Total Time 40 minutes
Servings: 2
Course: Dinner, Main Course, Seafood
Cuisine: American-Coastal, Californian
Calories: 3038
Ingredients Equipment Method Nutrition Notes

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
  • 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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