Randy Mayor; Melanie J. Clarke
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.

How to Make It

Step 1

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

Step 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.

Ratings & Reviews

metrodccook's Review

August 24, 2014
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!

KeepontryingM's Review

March 15, 2014
Not sure why they call it broiled because you sauté it. But it's delicious.

Emz101's Review

May 01, 2013
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.

lisaglaney's Review

April 12, 2012
Cooking anything in a skillet without oil is called pan-broiling. So the dish is named appropriately. When you add oil to the pan, you are then sautéeing.

AshLynn's Review

August 15, 2011
Really liked this, and so did my picky husband. Good flavor for coming together so quickly. My husband has already asked what else we can have the flavored butter on!

XxStellarxX's Review

August 03, 2011
Amazing!! I made this without the ginger because we are not ginger fans. It was REALLY spicey. Next time I will definetly add a bit of ginger in the mix. However, it still was REALLY GOOD.

julidodd's Review

January 18, 2011
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.

Ishy81's Review

January 04, 2011
This was such a great sauce and so easy to make. We used on snapper and chicken and both times it was great. I will make this again and again!!!

SarahWuellner's Review

December 16, 2009
Am I the only one who expected "Broiled Snapper" to be cooked under the broiler instead of pan seared?

PhDcook's Review

July 03, 2009
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.