Gulf Coast Kitchen: My Go-To Recipe for Fresh Gulf Fish in Orange Beach, Alabama
By Meredith Amon, Licensed in Alabama and Florida
"Guided by Integrity. Backed by Experience. Search the Gulf with Meredith Amon."
I cook what I sell. When I’m not showing property in Orange Beach, I’m in the kitchen with whatever the boats brought in that day. This is my reliable, weeknight-simple method for Gulf fish such as red snapper, speckled trout, or triggerfish. It’s fast, bright, and lets the fish speak for itself.
Recipe Card: Seared Gulf Fish with Brown-Butter Citrus and Herbs
Yield: 2 servings
Active time: 15 minutes
Total time: 20 minutes
Ingredients
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2 skin-on Gulf fish fillets, 6–8 oz each (snapper, trout, or triggerfish)
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1 tsp kosher salt, divided
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1⁄2 tsp freshly ground black pepper
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1⁄2 tsp sweet paprika or blackening seasoning, optional
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1 Tbsp neutral oil (grapeseed or avocado)
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2 Tbsp unsalted butter
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Zest and juice of 1 small lemon
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1 Tbsp capers, drained
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2 Tbsp chopped fresh herbs (parsley, chives, or dill)
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Lemon wedges, to serve
Equipment
Cast-iron or heavy stainless skillet, thin metal spatula, paper towels
Method
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Dry and season: Pat fillets dry. Lightly score the skin in three small slashes. Season both sides with 3⁄4 tsp salt, pepper, and paprika if using.
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Sear: Heat oil over medium-high until it shimmers. Place fish skin-side down, press gently for 10 seconds so the skin stays flat. Cook 3–4 minutes until the skin is crisp and the sides are opaque two-thirds up.
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Flip and finish: Flip, reduce heat to medium, and cook 1–2 minutes more. Transfer fish to warm plates.
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Brown-butter citrus: Add butter to the pan. When it foams and smells nutty, swirl in lemon zest and juice, capers, remaining 1⁄4 tsp salt, and herbs. Spoon over fish. Serve with lemon wedges.
Doneness guide: Fish should flake with gentle pressure; FDA guidance is 145°F internal, though many chefs pull a few degrees earlier and rest.
Sourcing Notes I Use in Orange Beach
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Ask for skin-on fillets cut to even thickness so they cook uniformly.
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Choose firm, translucent flesh with a clean ocean scent.
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For shrimp sides, request “dry” shrimp, not chemically treated, for better sear and texture.
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If you plan to grill, ask for thicker center-cut portions so they won’t break apart.
Two Fast Variations
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Blackened Gulf Fish: Swap the seasoning for a mild blackening spice. Sear in a very hot skillet with a touch more oil. Finish with a squeeze of orange instead of lemon.
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Grill Method: Oil and season fillets. Grill skin-side down over medium heat on clean grates 4–6 minutes, then finish flesh-side 1 minute. Spoon the brown-butter citrus at the end.
What I Serve With It
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Quick tomato and cucumber salad with red wine vinegar and olive oil
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Steamed jasmine rice or roasted potatoes
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Sautéed okra or asparagus with garlic
Wine or Beer Pairing
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Crisp sauvignon blanc, albariño, or a light pilsner. Citrus and herbs keep it fresh enough for warm evenings after showings.
Make-Ahead and Leftovers
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Brown-butter sauce can be prepped to the foaming stage, then finished with citrus and herbs just before serving.
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Leftover fish makes a good lunch taco with a cabbage slaw and a squeeze of lime.
Meredith Amon is a Gulf Coast Expert Real Estate Advisor, licensed in Alabama and Florida. She specializes in helping buyers and sellers navigate the buying and selling of homes along the Gulf Coast.
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