- 2 cups olive oil
- ½ cup fresh lemon juice
- 2 tablespoons dried thyme
- 3 tablespoons dried basil
- 1 tablespoon dried oregano
- 1½ tablespoons coarsely ground pepper
- 2 teaspoons dried red pepper flakes
- 2 teaspoons salt
- 8 red snapper fillets, about 8 ounces each
- 3 tablespoons shredded fresh basil
- 1 lemon, cut into wedges
- Heat the oil in a medium skillet and add the lemon juice, thyme, basil, oregano, pepper, red pepper flakes, and salt. Simmer over low heat for 10 minutes, then remove from the heat.
- Dip the fish fillets, one at a time, in the oil mixture, coating both sides heavily with herbs. Place the fillets on a flat tray and freeze until very cold, 15 to 20 minutes.
- Heat a large cast-iron skillet over very high heat. Arrange as many fillets as will fit in a single layer in the skillet and quickly sear and blacken both sides, about 4 minutes. Transfer the fillets to a serving platter and refrigerate for several hours. Repeat with any remaining fillets. Serve cold or at room temperature, sprinkled with the basil and garnished with the lemon wedges.