Snapper with Cilantro Chimichurri

From Carrie Morey's Hot Little Suppers cookbook

Snapper with Cilantro Chimichurri


  • • 1 lb fresh snapper, sliced into 4-ounce portions
  • • Salt and freshly ground coarse black pepper to taste
  • • 1 tbsp olive oil

My daughter Sarah requests this dish all the time. I love snapper for this dish, but you can use other fish. Ask your fishmonger at the fish market what’s good and fresh. I ride my bike to Abundant Seafood on Shem Creek and get whatever they recommend. The Chimichurri Sauce is luscious and bright— beautiful to taste and to look at on the plate! It is delicious on so many different meats or fish as well. Another way to serve the chimichurri is on grilled snapper or chicken, even a skirt steak.

And here’s a hot little tip: become best friends with your local fishmonger and butcher.

The fishmonger at your local seafood market or grocery store knows what is fresh, what looks especially good, what makes a great substitute for other fish, and what methods you can use to cook varieties of seafood you’ve never tried before. The same thing goes for the butcher. He or she will be delighted to help you. Meat is their specialty, and they’re eager to talk to you about it, so tap into their expertise and knowledge of what’s good and fresh right now. They can spatchcock your chicken or create other cuts different from what’s already in the case. And if something isn’t in the case, don’t hesitate to ask. They could have a new supply that hasn’t been put out yet. You also can call ahead and ask them to set something aside for you. Make a friend, learn about seafood and meat from the experts, and always be the first one to know when something spectacular comes in.


  1. Allow the snapper to come to room temperature. Pat the snapper dry with paper towels and season with salt and pepper.
  2. In a cast-iron skillet or sauté pan, heat the olive oil over medium-high heat until the surface looks “ripply” but is not smoking. Hold the fillet with tongs and lay the fillet in the skillet away from you. Press down on the fish for 30 to 60 seconds and then let it cook for 3 to 4 minutes on each side, flipping the fish only once without messing with it, or until the fish is cooked through and firm to the touch. Give your pan a shake, and if the fish does not move let it continue to cook.
  3. Top the snapper with the chimichurri sauce and serve.

Find the recipe for my Chimichurri sauce here!

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Hot Little Tip

Become friends with your local fishmonger! They will tell you what is the best catch of the day and you can cook up some delicious meals with gorgeous filets of fish or seafood!