Mexican-Style Garlic Butter Red Snapper with Sautéed Kale & Green Beans

A restaurant-worthy Mexican-inspired fish dish featuring seared red snapper, bathed in a zesty garlic butter and paprika sauce, and served alongside vibrant sautéed green beans and kale. Finished with a bright squeeze of lemon for a plate as stunning as it is comforting.

By @madebythewa

Original recipe source

Cook time: 35 minutes

Servings: 2

Ingredients

• 1 Red Snapper whole, scaled and cleaned
• 0 Paper Towels for patting dry
• 1 Red Snapper whole, scored
• 1 tsp Salt
• 1 tsp Paprika
• 1 tsp Black Pepper
• 2.5 tbsp Lemon Juice freshly squeezed
• 6 Green Beans trimmed
• 2 cups Kale stemmed, julienned
• 8 cloves Garlic thinly sliced, divided
• 1 tbsp Butter for searing
• 1 tbsp Olive Oil
• 1 Red Snapper seared
• 1 tbsp Butter for sautéing
• 4 cloves Garlic sliced, for sauce
• 1.5 tbsp Lemon Juice for sauce
• 0.25 tsp Salt for sauce
• 0.25 tsp Black Pepper for sauce
• 1 tbsp Butter for beans
• 2 cloves Garlic sliced, for beans
• 6 Green Beans trimmed
• 2 cups Kale julienned
• 0.25 tsp Salt for vegetables
• 0.25 tsp White Pepper
• 0 Cooked Green Beans
• 0 Cooked Kale
• 0 Seared Red Snapper
• 0 Garlic Butter Sauce
• 0.25 tsp Paprika for garnish
• 0.5 tbsp Lemon Juice for finishing
• 0 Lemon Zest optional

Instructions

1. Prepare the red snapper by patting it dry with paper towels and using kitchen shears to clean any remaining scales or fins.
2. Score the skin of the fish lightly in a crosshatch pattern to help the seasoning penetrate and prevent curling during cooking.
3. Season both sides of the fish and inside the cavity with salt, paprika, and black pepper.
4. Drizzle lemon juice over the fish, including inside the scored cuts and cavity, and let marinate for 10 minutes at room temperature.
5. Trim the green beans and julienne the kale into thin strips. Peel and finely slice all the garlic for both the beans and sauce.
6. Heat a skillet over medium-high heat with a tablespoon of butter and a small splash of olive oil. Sear the fish skin-side down, pressing gently for even browning, about 4-5 minutes until golden and crisp.
7. Carefully flip the fish and cook the other side for another 4-5 minutes. Baste with pan juices. Transfer to a plate and tent loosely with foil.
8. In the same skillet, add another tablespoon of butter and half of the sliced garlic. Gently sauté until fragrant but not browned.
9. Add lemon juice to the skillet, swirling to deglaze, and season the sauce with salt and black pepper. Remove from heat and set aside.
10. In a separate pan over medium-high heat, add a small knob of butter and sauté remaining garlic until just fragrant. Add green beans and toss for 1-2 minutes.
11. Add the julienned kale to the pan, season with salt and white pepper, and sauté for another 2-3 minutes until the vegetables are crisp-tender and vibrant.
12. Plate the sautéed green beans and kale as a bed in the center of each plate.
13. Place the seared fish atop the greens. Spoon the warm garlic butter sauce over the fish, allowing some to cascade onto the vegetables.
14. Finish with a sprinkle of extra paprika and a final squeeze of fresh lemon juice. Garnish with lemon zest or fresh Mexican herbs if desired.