Arrange 4 red snapper fillets in a baking dish, pour the marinade on top and let it marinate at room temperature for 1 to 2 hours.
4 red snapper fillets, 5 tablespoon lime juice, 1 clove garlic
Mix coconut flakes and fresh thyme in a separate bowl. Dredge snapper fillets in the mixture to coat them evenly with the flakes.
2 teaspoon fresh thyme leaves, 4 tablespoon coconut flakes
Dice a small pineapple, onion, and bell pepper and put them in a bowl. Add paprika, measured lemon juice, and extra-virgin olive oil. Season with salt and pepper to taste.
1 small pineapple, 1 onion, 1 bell pepper, 1 teaspoon paprika, 1 teaspoon lemon juice, 2 teaspoon extra-virgin olive oil, Salt and black pepper
Heat a large skillet over medium heat and add cooking fat. Cook the fillets for 3 to 4 minutes per side until crispy. During the last minute of cooking, add the remaining lime juice and cooking fat. Ensure that the fish reaches the recommended internal temperature. Add salt and pepper if needed.
3 tablespoon cooking fat, Sea salt and black pepper
Plate the snapper fillets and serve them with the pineapple salsa on the side. Enjoy!