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
Lime wedges (optional)
How to Make It
Combine first 5 ingredients in a bowl. Stir in 1/4 teaspoon salt. Cover and chill.
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.
I actually used rockfish on suggestion of my grocer since they were out of red snapper. Served with brown rice and the recipe on this site for edamame and bean salad with shrimp and fresh salsa. It was outstanding together. Special occasion dish, though, since time-consuming and pricey. Will make again!
I agree with others calling it broiled snapper is silly considering it is pan fried. I was a little worried it might be bland with just salt and pepper on the fish, but the quality of the fish was so good it was fantastic. The cilantro lime butter was a lovely little rich addition to the meaty fish. Def would make again.
this was great. I'm not a huge lover of fish, but this came out so good. It is sauted not broiled, so I just use a touch of olive oil and it was amazing. I may make it again if I can figure out how to get rid of the fishy smell I woke up to this morning.
It was okay. I was a little turned off by the chunk of butter on my fish--isn't this cookinglight.com? I think the mixture sans butter with a little olive oil would be a nice rub. My boyfriend loved it, but for the price of the fish ($14.99 a pound for rockfish--snapper was unavailable) it did not blow me away. I served with red potatoes and a spinach salad with a wonderful, tangy and easy sherry shallot vinaigrette I make.
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