Mutton Snapper with Preserved Lemon and Herbs

Every time I open my fridge I see a big jar of preserved Meyer lemons.  The lemons are dwindling, but the lemons on my tree are growing, so the race is on.  As much as I love having fresh ones, the preserved ones have been a great stand-in this past year.My recipe for preserved lemons is here, but you have to wait a few months for them to be ready.   You can also find them in stores (check the cheese cooler at Whole Foods).  You’ll find so many uses for them, from martinis to salads.  They’re perfect on fish.

Mutton snapper is an outstanding fish any old way you cook it.  For this dish, it’s lightly browned on each side.  You can try any fresh herbs or even a combination:  parsley, dill, basil, cilantro, etc.  The herbs and lemon are thrown in the pan at the end so they wilt right over the fish.  It simple and quick, but it doesn’t taste that way.

Mutton Snapper with Preserved Lemon and Herbs


  • 2 fillets snapper
  • 2 cups fresh herbs, chopped
  • 1 1/2 tablespoons olive oil
  • 1 1/2 tablespoons grapeseed oil
  • 1 1/2 tablespoons finely chopped preserved lemon
  • 2 cloves garlic
  • 1 1/2 tablespoons preserved lemon brine
  • salt and pepper

Mix the garlic, preserved lemons, brine, and olive oil in a bowl.  Toss the mixture with the herbs.

Heat a skillet over medium high.  Add the grapeseed oil.  Lightly brown the fish on each side, 3-5 minutes.  As soon as the fish is cooked through, add the herb mixture to the pan.  Remove from heat and serve.