Seared Red Snapper with Zesty Basil Butter

• 3 tablespoons unsalted butter
• 1 1/2 teaspoons freshly squeezed lemon juice
• 1 large garlic clove, finely chopped
• 1/4 teaspoon salt, plus additional for seasoning
• 1/4 teaspoon freshly ground black pepper, plus additional for seasoning
• Four 6- to 8-ounce red snapper fillets
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh basil

1. To make the butter sauce: combine the butter, lemon juice, garlic, the 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium saucepan and cook over low heat, stirring, until the butter melts.
2. Cover and keep warm over low heat.
3. Score the skin side of the snapper with 3 or 4 shallow diagonal cuts.
4. Season lightly with the additional salt and pepper.
5. Heat the olive oil in a large skillet over medium heat.
6. Cook the snapper skin side down for 3 minutes.
7. Turn and cook for 3 to 4 minutes more, or until the snapper is just opaque.
8. Transfer the snapper to individual plates.
9. Stir the basil into the melted butter mixture and spoon over the snapper to serve.
10. Were serious.
11. We would probably eat anything you spread this butter sauce on.
12. We especially love it drizzled on mashed potatoes, toasted French bread, steamed broccoli florets, grilled chicken breasts, and pork chops.
13. Mmmmm.

unsalted butter, freshly squeezed lemon juice, garlic, salt, freshly ground black pepper, red snapper, olive oil, fresh basil

Taken from www.epicurious.com/recipes/food/views/seared-red-snapper-with-zesty-basil-butter-378591 (may not work)