Turmeric Seared Snapper with Dill and Pickled Shallots

This fragrant fish recipe uses the cold pan method in a non-stick skillet to achieve a perfectly cooked filet with shatteringly crisp skin. We love the fresh taste of snapper here, but the method would work just as well with any filet of your choice. Just don’t skip the pickled shallots – the slightly sweet and tangy contrast adds a bright crunch to the savory dish.

1/4 cup rice vinegar

2 tablespoons fish sauce

2 tablespoons lime juice

1 tablespoon, plus 1/4 teaspoon brown sugar, divided

1 shallot, thinly sliced

2 (6-ounce) snapper filets, skin on

Salt

1/8 teaspoon turmeric

Small pinch smoked paprika

1/8 teaspoon onion powder

1 teaspoon toasted sesame oil

2 tablespoons fresh dill, chopped

1/4 teaspoon toasted sesame seeds

To make the pickled shallots, place the rice vinegar, fish sauce, lime juice and 1 tablespoon brown sugar in a small bowl.  Stir to combine then add the shallots. Let sit at room temperature while cooking the fish.

Season both sides of the fish with salt. Combine the turmeric, smoked paprika, onion powder and 1/4 teaspoon brown sugar in a small bowl. Season the side without skin with the spice mixture.

Add 1 teaspoon sesame oil to a non-stick skillet. Add the fish, skin-side down, to the cold skillet.

Place the skillet over medium heat and cook until the fish is crispy and cooked 3/4 of the way through, about 10 minutes. If the fish starts to curl, use a spatula to gently press the filet so that the entire surface touches the pan. Flip the fish and continue cooking until the fish is firm and cooked through, about 2 more minutes.

Top the fish with the dill and toasted sesame seeds.  Serve the shallots alongside the fish.