Broiled Red Snapper with Ginger-Lime Butter

Broiled Red Snapper with Ginger-Lime Butter Recipe
Randy Mayor; Melanie J. Clarke
Serve with long-grain rice tossed with green onions. Use the spicy herbed butter on shrimp, lobster, sautéed chicken, or beef, as well.


4 servings

Recipe from

Cooking Light

Nutritional 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


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)


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.

Laura Zapalowski,

Cooking Light

December 2007
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