Seriously though, I used to not like fish at.all. As a kid I would plug my nose and hold my breath as we approached the fish department. I could not stand the fishy smell. Luckily since we lived in New England there was generally a lobster tank far enough away to avoid the smell and close enough to still be within my mother’s sight. Let me tell you I’ve seen a lot of lobsters in my day. . . Snapper, however, is a very mild fish and if you get them as fresh as the one I purchased (caught THAT morning in Key West) they shouldn’t smell fishy at all. All the benefits and none of the stench. Perfect.
In a small bowl, mix together butter, shallot, lime zest, lime juice, red chili, and 1/4 teaspoon salt. In a large nonstick skillet, heat olive oil over medium-high heat. Pat snapper fillets dry, then season with 1/2 teaspoon salt and cook the fillets, skin side down, until golden and crisp, about 4 minutes. Turn fish once and cook about 3 more minutes. Top fish with some of the spicy lime butter, reserving the rest for another use.