Broiled Red Snapper with Ginger-Lime Butter

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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 202
  • Calories from fat: 29%
  • Fat: 6.5g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 33.6g
  • Carbohydrate: 0.2g
  • Fiber: 0.1g
  • Cholesterol: 71mg
  • Iron: 0.3mg
  • Sodium: 546mg
  • Calcium: 53mg

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)

Preparation

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