Set the rack in your oven 6 inches from the broiler and preheat the broiler.

Cut the snapper in half crosswise and season with salt on both sides, then season with the Set the rack in your oven 6 inches from the broiler and preheat the broiler.

Cut the snapper in half crosswise and season with salt on both sides, then season with the Seersucker spice on the flesh side only.

In a large ovenproof sauté pan over medium-high, melt the butter and oil together until very hot and shimmering. Place the snapper in the pan, flesh side down, shaking the pan a little bit to evenly coat the surface in fat. Cook, undisturbed, until lightly browned on the flesh side, 3 to 5 minutes.

Add the thyme and swirl it around in the pan to release its aromas. Carefully flip the fish, move the entire pan under the broiler, and broil for 4 minutes. Check that the meat is cooked through by gently pulling apart at the thickest part of the fillet. If not, return to the broiler for a minute or two. Transfer flesh side up to a serving platter that can accommodate a little sauce. Turn off the broiler and warm the baguette in the residual heat of the oven while you make the pan sauce.

Remove and discard the thyme sprigs. Add the wine, lemon juice, and Worcestershire to the pan and place over high heat on the stove. Bring the sauce to a boil and whisk well, scraping any bits stuck to the bottom of the pan. Taste for seasoning. The sauce should be full-flavored and rich; add more salt if necessary. If the sauce looks broken and oily, whisk in a few drops of water until creamy.

Note: The cookbook describes the Seersucker Spice Mix as a mild blackening spice mixed with Lowry’s Seasoned Salt. It contains less salt that commercial Cajun seasoning mixes; if using the latter, adjust salt accordingly.