Sauteed Red Snapper with Dill Butter Sauce

2 pieces of red snapper with skin on, 10-12 oz a piece
1 tbl. olive oil
2 tbl. softened butter
1 tbl, chopped fresh dill
lemon juice
salt and pepper

Score each piece of the snapper to prevent curling/shrinking of the skin while frying it. Heat the oil in a large cast iron or large skillet over medium high heat. Place each piece of the snapper skin side down and cook for about 5 minutes. Flip over and cook about 3 minutes until the fish is opaque.

To make the easy dill butter sauce, I mixed the butter, chopped dill, salt and pepper and a squeeze of lemon juice then refrigerated it for about 10 minutes while I was cooking the snapper. Once the fish is done, I place them on the plates and dolloped the butter on top. Easy and delicious! Served with blanched asparagus.