A Florida fish, a quick pan sauce and a bright pile of micro cilantro that does the work a sprig of parsley never could. The nasturtium flowers add a peppery finish and a hit of orange.

Ingredients

  • 4 snapper fillets, skin on (6 oz each)
  • 2 tbsp olive oil
  • 3 tbsp cold butter, cubed
  • Juice and zest of 1 orange
  • Juice of half a lemon
  • 1 small shallot, minced
  • 1 oz HyperLocal Micro Cilantro
  • 8 HyperLocal Nasturtium Flowers
  • Flaky salt

Method

  1. Pat the fillets dry and season both sides. Heat the oil in a heavy skillet over medium-high until it shimmers.
  2. Lay the fish skin side down, press gently for 20 seconds and cook 4 minutes without moving it until the skin is crisp. Flip and cook 1 minute more. Rest on a warm plate.
  3. Lower the heat, add the shallot and cook 30 seconds. Add the orange and lemon juice and reduce by half. Swirl in the cold butter a cube at a time until glossy. Add the zest.
  4. Spoon the sauce onto warm plates, set the fish on top and finish with a generous pile of micro cilantro, two nasturtium flowers per plate and flaky salt.

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