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

2 skin-on Gulf fish fillets, 6–8 oz each (snapper, trout, or triggerfish)
1 tsp kosher salt, divided
1⁄2 tsp freshly ground black pepper
1⁄2 tsp sweet paprika or blackening seasoning, optional
1 Tbsp neutral oil (grapeseed or avocado)
2 Tbsp unsalted butter
Zest and juice of 1 small lemon
1 Tbsp capers, drained
2 Tbsp chopped fresh herbs (parsley, chives, or dill)
Lemon wedges, to serve

Equipment

Cast-iron or heavy stainless skillet, thin metal spatula, paper towels

Method

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.
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.
Flip and finish: Flip, reduce heat to medium, and cook 1–2 minutes more. Transfer fish to warm plates.
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

Ask for skin-on fillets cut to even thickness so they cook uniformly.
Choose firm, translucent flesh with a clean ocean scent.
For shrimp sides, request “dry” shrimp, not chemically treated, for better sear and texture.
If you plan to grill, ask for thicker center-cut portions so they won’t break apart.

Two Fast Variations

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.
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

Quick tomato and cucumber salad with red wine vinegar and olive oil
Steamed jasmine rice or roasted potatoes
Sautéed okra or asparagus with garlic

Wine or Beer Pairing

Crisp sauvignon blanc, albariño, or a light pilsner. Citrus and herbs keep it fresh enough for warm evenings after showings.

Make-Ahead and Leftovers

Brown-butter sauce can be prepped to the foaming stage, then finished with citrus and herbs just before serving.
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.

#searchthegulf #meredithamon #becausewelivehere

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