Broiled Red Snapper with Ginger-Lime Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with long-grain rice tossed with green onions. Use the spicy herbed butter on shrimp, lobster, sautéed chicken, or beef, as well. Cooking Light, DECEMBER 2007. butter, cilantro, jalapeño pepper, grated lime rind, fresh ground ginger, salt, red snapper or other firm white fish fillets, black pepper cvt Ingredients:
1 1/2 tablespoons butter, softened |
1 tablespoon chopped fresh cilantro |
1 teaspoon (minced seeded) jalapeno pepper |
1/2 teaspoon grated lime rind |
1/4 teaspoon ginger root, bottled, fresh ground |
3/4 teaspoon salt, divided |
18 ounces red snapper or other firm white fish fillets, cooked per recipe, net from 24 ounces fresh |
1/4 teaspoon black pepper |
1 cooking spray |
Directions:
1. Combine first 5 ingredients in a bowl. Stir in 1/4 teaspoon salt. Cover and chill.
2. Heat a large nonstick skillet over medium-high heat. Sprinkle both sides of fish with the remaining 1/2 teaspoon salt and black pepper. Coat pan with cooking spray. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates, and top each serving with 1 1/2 teaspoons butter mixture. Serve with lime wedges, if desired.
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