For the pesto, preheat the oven to 375°F.

Toss pumpkin seeds with 2 tablespoons of the olive oil and sea salt.

Roast for 10 to 15 minutes until seeds are puffed and fragrant.

Transfer to a plate and cool.

Combine cooled seeds in a food processor with 1/4 cup water, lemon juice, garlic, cilantro and remaining 4 tablespoons oil.

Pulse until mixture forms a coarse paste.

Taste and adjust seasoning with salt and pepper.

For the red snapper, increase the oven temperature to 400°F.

In a small skillet, cook butter over moderate heat until it begins to brown.

Stir in garlic and cook until golden, about 2 minutes.

Remove skillet from heat and stir in lime juice, lime zest and cilantro.

Put fillets in a baking dish.

Brush fillets with butter-garlic mixture and season with salt and pepper to taste.

Bake fillets until just cooked through, about 12 minutes.

Serve with pumpkin seed pesto.