Rating: 4 stars
13 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 4
  • 4 star values: 4
  • 5 star values: 5

Serve with long-grain rice tossed with green onions. Use the spicy herbed butter on shrimp, lobster, sautéed chicken, or beef, as well.

Laura Zapalowski
Recipe by Cooking Light December 2007

Gallery

Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

202 calories; calories from fat 29%; fat 6.5g; saturated fat 3.2g; mono fat 1.5g; poly fat 0.9g; protein 33.6g; carbohydrates 0.2g; fiber 0.1g; cholesterol 71mg; iron 0.3mg; sodium 546mg; calcium 53mg.
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