• 4 red snapper fillets or 4 other firm fish
  • Pinch of himalyan pink salt
  • 1 Teaspoon garlic powder
  • 1 Teaspoon dried thyme•1 Teaspoon dried parsley flakes
  • 1 Teaspoon dried basil
  • 1 Teaspoon cayenne pepper (or depending on how hot you want it)
  • 1 Teaspoon fresh ground black pepper
  • 4 Tablespoons Coconut oil


  • Combine all spices/dry ingredients in a bowl and mix well.
  • Spread the spice mixture onto a flat plate.
  • Press the fish fillets firmly into the spices, coating both sides.
  • Heat the oil until almost smoking in a large heavy skillet. Cook the fish about 2 1/2 minutes on each side for fillets less than 3/4 inch thick.5.Increase time slightly for thicker fillets.