Stubb’s Pan Seared Chile Lime Red Snapper
2 (8 ounce) ½ -inch thick Red Snapper fillets
2 cups Stubb’s Pork Marinade
1 ½ teaspoons Stubb’s Pork Spice Rub
¼ teaspoon kosher salt
2 cups cornmeal
3 tablespoons vegetable oil
Juice of 1 lemon
2 tablespoons of unsalted butter
2 tablespoons chopped fresh cilantro
Prepare the fish by rinsing and patting dry. Marinade the fish in 2 cups of Stubb’s Pork Marinade for 20 to 30 minutes.
Combine the Pork Rub, Kosher salt, and cornmeal together on a baking sheet. After the fish has marinated, dredge the each piece in cornmeal on both sides, patting off the excess.
Heat the oil over medium-high heat in a medium sauté pan. Place the fish in the pan and cook undisturbed for 4 to 5 minutes. Flip the fish, being sure to scrape up all bits of the pan-seared crust. Once flipped, squeeze the juice of ½ the lemon over top of the fillets. The fish may brown somewhat, but it should not burn. Allow the fillets to cook another 5 to 7 minutes and then remove the fish. Deglaze the pan with the lemon juice, adding the two tablespoons of butter. Once the butter has melted, quickly scrape up the brown bits of flavor. Toss in the cilantro, and add Stubb’s Pork Spice Rub to taste. Spoon a teaspoon of the rich lemony butter onto the fish and serve.Print This Recipe