1/3 Photos of Broiled Snapper on Toasted Sourdough
The broiled fish pairs perfectly with toasted sourdough bread, spread with a tangy sauce. This is a Casual Outdoor Dining recipe by Williams-Sonoma. Note: I really like to toast my rolls or bread for this recipe. Also, you can use any type of firm white fish. Enjoy!
My Private Note
Units: US | Metric
- 3/4 cup Hellmann's mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons minced yellow onions
- 1 1/2 tablespoons minced sweet pickles
- 1 1/2 teaspoons pickle juice
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon ground black pepper
- 1Tartar Sauce:.
- 2Combine the mayo, mustard, onion, pickle, pickle juice, lemon juice and pepper; stir until blended.
- 3Cover and refrigerate until needed.
- 5Preheat broiler.
- 6Cut the snapper fillet into 4 equal pieces.
- 7Brush each fillet on both sides with the melted butter.
- 8Sprinkle on both sides with the pepper and salt.
- 9Place the fillets on a broiler pan and slip under the broiler about 6 inches from the heat source.
- 10Broil, turning once, just until the flesh flakes easily with a fork, 3-4 minutes on each side. *Do not overcook*.
- 11Remove from the broiler and squeeze the juice from the lemon halves evenly over the fillets.
- 12Spread the cut sides of the rolls with some of the tartar sauce.
- 13Top the bottom halves of the rolls with the hot fish and lettuce leaves, dividing evenly.
- 14Top with remaining roll halves and serve.
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Nutritional Facts for Broiled Snapper on Toasted Sourdough
Serving Size: 1 (250 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 361.0
- Calories from Fat 202
- Total Fat 22.4 g
- Saturated Fat 6.1 g
- Cholesterol 68.7 mg
- Sodium 689.8 mg
- Total Carbohydrate 15.7 g
- Dietary Fiber 2.0 g
- Sugars 4.7 g
- Protein 25.0 g
The following items or measurements are not included: