Recipe by carmenskitchen
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!
Top Review by mama smurf
Made this last night for dinner with Recipe#103775#103775 (using Recipe#16399#16399) and left over Recipe#383990#383990. It was delicious and so simple!!!! I seasoned panko crumbs for my DH's fish and dipped the fish in egg then crumbs (he likes the crunch) and cooked mine as the instructions stated. Then topped both with the butter. They both turned out wonderful. Will be making this again. Thank you.
- 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
Directions See How It's Made
- 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.