Aioli

• 1/3 cup Mayonnaise
• 1 clove garlic, finely minced
• 1 tsp grated lemon zest
• 1 tbsp capers,drained and coarsely chopped

Make the aioli

• Combine all the ingredients in a small bowl, lightly mashing the capers. Transfer to a mason jar, close the lid and refrigerate until ready to serve.

Snapper

• 1/4 cup yellow cornmeal
• 2 tbsp flaxsead meal
• 1 tsp lemon pepper
• 1 1/4 lbs yellowtail snapper fillets
• 1/4 cup vegetable oil
• 1 tbsp butter

To Cook

• Rinse and pat dry the fish with paper towel. Marinade with salt and pepper for 10 minutes.
• Coat both sides with the cornmeal and flaxseed mixture.
• In a large non stick pan, heat oil.
• When the oil is warm, gently add butter over high medium heat
• Add fillets
• Cook 3–4 minutes per side until golden brown.
• Serve hot with aioli and spinach greens/avocados/salad of your choice.