Trinidadian · beginner
Trinidadian Pan-Seared Snapper With Chadon Beni Butter
Crispy pan-seared snapper fillets topped with a melting compound butter infused with chadon beni, garlic, and fresh lime.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat snapper fillets completely dry and rub evenly with green seasoning and salt.
- 02
In a small bowl, combine softened butter, chopped chadon beni, minced garlic, lime juice, and salt until smooth.
- 03
Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- 04
Place snapper fillets skin-side down and sear undisturbed for 4 minutes until skin turns crisp.
- 05
Flip fillets carefully, add sliced sweet bell peppers to the skillet, cook 3 minutes longer, and top with chadon beni butter to melt before serving.
A LITTLE KITCHEN KNOW-HOW
Compound Butter Finishing
Melting herb-infused compound butter over freshly seared seafood to create an instant fragrant sauce.
Notes from the kitchen
- Chadon beni has a potent flavor profile; standard fresh cilantro can be used as a mild substitute.
- Patting the fish skin thoroughly dry ensures a crisp surface when pan-searing.
- Original home-cooking adaptation inspired by Trinidadian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.