This is one of many Cooking Light recipes that I've found to be easy, healthy and very tasty. You can easily substitute halibut or tilapia for the snapper. I served it with Simple Thai Coconut Rice and it was delicious!
- 1 1⁄2 tablespoons butter, softened
- 1 tablespoon of chopped fresh cilantro
- 1 teaspoon of minced seeded jalapeno pepper
- 1⁄2 teaspoon of grated lime rind
- 1⁄4 teaspoon of bottled fresh ginger
- 3⁄4 teaspoon salt, divided
- 4 red snapper fillets
- 1⁄4 teaspoon black pepper
- 1 teaspoon cooking oil or 1 teaspoon cooking spray
- lime wedge
- 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 remaining salt and pepper.
- coat pan with oil.
- add fish to pan; cook 3 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness.
- Place one filet on each of 4 plates and top with a 1 1/2 teaspoons of butter mixture.
- Serve with lime wedges if desired.