Red Snapper with Cilantro Butter
Serves 4
Time 30 min
This same cilantro butter works great when melted on other fish like salmon or tilapia. Or top baked potatoes, roasted sweet potatoes or steamed carrots with pats of the herb-flecked butter, too.
Special Diets:
Ingredients
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 3 tablespoons chopped fresh cilantro
- 1 1/2 tablespoon lime or lemon juice
- 1 teaspoon lime or lemon zest
- plus 1/4 teaspoon ground black pepper, divided
- 4 (8.0-ounce) skinless red snapper fillets, each about 1-inch thick
- 2 teaspoons extra-virgin olive oil
- plus 1/4 teaspoon fine sea salt, divided
Method
Combine butter, cilantro, lemon or lime juice, zest, pinch of the salt and pinch of the pepper in a bowl and beat by hand with a wooden spoon.
Transfer to a large piece of plastic wrap and shape into a log about 2-inches long and 1-inch wide.
Roll up and wrap tightly with plastic wrap, then chill until firm.
Prepare a grill for medium-heat cooking, oiling the grill grates as needed.
Rub fillets lightly with oil and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Arrange fillets on the grill. Cook, turning once, about 10 minutes; the fish is done when it turns from translucent to opaque throughout.
Remove to a warmed platter or plates.
Cut the cilantro butter into 4 equal slices, top each fillet with a slice and serve.
Nutritional Info:
Per serving: 350 calories (150 from fat), 17g total fat, 8g saturated fat, 115mg cholesterol, 440mg sodium, 1g carbohydrates (0g dietary fiber, 0g sugar), 47g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
See our Terms of Service.
Ingredients
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 3 tablespoons chopped fresh cilantro
- 1 1/2 tablespoon lime or lemon juice
- 1 teaspoon lime or lemon zest
- plus 1/4 teaspoon ground black pepper, divided
- 4 (8.0-ounce) skinless red snapper fillets, each about 1-inch thick
- 2 teaspoons extra-virgin olive oil
- plus 1/4 teaspoon fine sea salt, divided