This spiced red snapper from Navajo Grill in Fredericksburg is loaded with flavor. Red snapper has a sweet, nutty quality with a firm texture (and the skin is edible). It’s an excellent source of protein and heart-healthy omega-3 fatty acids. You can substitute other types of snapper in this dish, such as mutton, vermilion, mangrove, and yellowtail.
Make the Jerk Spice: In a small bowl, combine all the ingredients thoroughly.
Make the Slaw: In a large bowl, mix all the ingredients for the sesame slaw together and let sit for at least 30 minutes. Season with salt and pepper.
Make the Fish: Pat the fish fillets dry with paper towels and season the flesh side of the fish generously with the jerk spice (about 1 teaspoon per fillet). In a large nonstick skillet, heat enough oil to cover the bottom of the skillet. Add the fish flesh side down and cook over moderately-high heat until browned, about 3 to 4 minutes (it will be smoky). Flip and cook skin side down for another 3 to 4 minutes. Transfer the fish to four plates and serve with the sesame slaw.