Snapper with Cilantro Butter
Yield
6 servingsPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the cilantro butter | |||
| ¼ | cup |
butter, unsalted
at room temperature |
|
| 3 | tablespoons |
cilantro
fresh, chopped |
|
| 1 ½ | tablespoons |
lime juice
fresh, or lemon juice |
|
| 1 | teaspoon |
lime zest
or lemon zest |
|
| ¼ | teaspoon | salt |
|
| 1 | pinch |
black pepper
freshly ground |
*
|
| For the fish | |||
| 2 | pounds |
red snapper fillets
(skinless), cut into 4 equal pieces, about 1inch, thick |
|
| 1 | tablespoon | vegetable oil |
|
| 1 | teaspoon | salt |
|
| 1 | teaspoon |
black pepper
freshly ground |
|
Trans-fat Free, Low Carb, Sugar-Free
Directions
Combine the butter, cilantro, lemon or lime juice and zest, salt and pepper in a bowl and beat by hand with a wooden spoon.
Shape into a rough log about 2 inches long and 1 inch in diameter, wrap in plastic wrap and chill until firm.
Prepare a fire in the grill.
Position the oiled rack 4 to 6 inches above the fire.
Rub the fish lightly with oil and sprinkle to taste with salt and pepper.
Arrange the fish 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 and top each fillet with a slice.
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