Recipe courtesy of Las Brisas Acapulco
25 min
10 min
15 min
2 servings


  • 1/4 cup flour, sifted
  • 2 red snapper fillets, about 1 1/4 pounds combined, scaled, skin left on
  • 1/8 cup olive oil
  • 1/4 cup clarified butter
  • 2 large tomatoes, skinned, seeded, and quartered
  • 1 clove garlic, smashed
  • 1/2 teaspoon dried tarragon, divided
  • 4 teaspoons snipped fresh dill
  • 1 tablespoon chopped fresh parsley
  • 3 ounces Pernod
  • 2 tablespoons white wine vinegar with tarragon
  • Freshly ground salt, to taste
  • Freshly ground pepper, to taste
  • 2 tablespoons butter


Season flour with salt and pepper. Dredge both sides of fillets in flour. Shake off surplus flour.

Heat saute pan over medium heat. Add olive oil and 1/4 cup clarified butter. Add fillets, flesh side down, to pan. Cook 6 minutes. Turn, and cook the other side for 4 minutes. Remove fish from pan to platter. Strain cooking juices and set aside. Return fillets to pan, flesh side up.

Meanwhile, in another pan, add remaining clarified butter. On medium-low heat, add tomatoes. Then add garlic. Stir gently. Stir in 1/4 teaspoon tarragon, 1 teaspoon dill, and the parsley. Add 1-ounce of Pernod, wine vinegar, and salt and pepper. Simmer gently. Add fish juices. Increase heat to high.

Season fish fillets with remaining dill and 1/4 teaspoon tarragon. Add remaining Pernod to pan with fish and set aflame.

Stir in butter to sauce and pour over fish. Remove from heat, slide onto platter, and serve immediately.

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