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Broiled Red Snapper with Ginger-Lime Butter

Randy Mayor; Melanie J. Clarke
Yield 4 servings
Serve with long-grain rice tossed with green onions. Use the spicy herbed butter on shrimp, lobster, sautéed chicken, or beef, as well.

Ingredients

  • 1 1/2 tablespoons butter, softened
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon minced seeded jalapeño pepper
  • 1/2 teaspoon grated lime rind
  • 1/4 teaspoon bottled fresh ground ginger (such as Spice World)
  • 3/4 teaspoon salt, divided
  • 4 (6-ounce) red snapper or other firm white fish fillets
  • 1/4 teaspoon black pepper
  • Cooking spray
  • Lime wedges (optional)

Nutrition Information

  • calories 202
  • caloriesfromfat 29 %
  • fat 6.5 g
  • satfat 3.2 g
  • monofat 1.5 g
  • polyfat 0.9 g
  • protein 33.6 g
  • carbohydrate 0.2 g
  • fiber 0.1 g
  • cholesterol 71 mg
  • iron 0.3 mg
  • sodium 546 mg
  • calcium 53 mg

How to Make It

  1. Combine first 5 ingredients in a bowl. Stir in 1/4 teaspoon salt. Cover and chill.

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  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.