Pan-seared yellowtail snapper with a cucumber-parsley-chive (a sort of clear out the crisper drawer) salad, with an assertive + bright lime, fish sauce, olive oil vinaigrette.
Chop up some Persian cucumbers, some tender herbs (parsley, cilantro, scallions, and or chives), and minced pickled banana peppers, toss together in a bowl, set aside. In a small bowl, mix the juice of a small lime, a splash of fish sauce, a pinch of sugar and a pour of olive oil. Adjust seasoning to taste. Set aside.
In a nonstick or well-seasoned cast iron pan, heat up some neutral oil and pan fry, skin-side down, a yellowtail snapper fillet (or a thin fish filet of your choice, skin-on) for about 3 min on one side, pressing occasionally so skin adheres to the pan and gets crisp. Carefully turn and sear the other side for a min.
Toss dressing with the salad, plate it up and place cooked fish on top. Drizzle with more olive oil, sprinkle with sea salt + chili pepper flakes.