The mild, slightly sweet flavor and flaky texture of red snapper takes well to light seasoning and a quick saute. You can also make this dish with black sea bass. The skin of both fish is edible and crisps nicely in a skillet.
I bought some lovely red snapper filets from Whole Foods to use in this recipe, but they had huge scales on the skin, which I painstakingly removed. Maybe that was my mistake. I used a Calphalon pan and followed directions to a tee, but the skin stuck to the pan and this dish was a disaster...anything but crispy. Still tasty, but nothing like the picture.