Red Snapper Fillet *Skin-On | 6-8 oz.

Conveniently portioned with the skin intact, this fillet features firm, moist meat with a sweet, subtle finish. Leaving the skin on retains moisture during cooking and creates a satisfying crisp.

Best Way to Cook: Pan-seared. Sear skin-side down in a hot skillet with butter or oil until the skin is extra crispy, then finish with a quick flip to cook through gently.

Health & Nutrition: Rich in lean protein, Vitamin D, and Selenium, offering a heart-healthy meal choice low in saturated fat.