Snapper With Cilantro Butter

Course : Seafoods
Serves: 4
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-----for the cilantro butter-----
1/4 cup unsalted butter -- - at room temperature
3 tablespoons chopped fresh cilantro
1 1/2 tablespoons fresh lime or lemon juice
1 teaspoon grated lime or lemon zest
1/4 teaspoon salt
1 teaspoon freshly ground pepper
-----for the fish-----
2 pounds red snapper fillets -- (skinless) cut into 4 equal pieces -- - about 1 inch thick
1 Cup vegetable oil
1 teaspoon salt
1 teaspoon freshly ground pepper

Preparation / Directions:

Combine the butter, cilantro, lemon or lime juice and zest, salt and pepper in a bowl and beat by hand with a wooden spoon. Shape into a rough log about 2 inches long and 1 inch in diameter, wrap in plastic wrap and chill until firm. Prepare a fire in the grill. Position the oiled rack 4-6 inches above the fire. Rub the fish lightly with oil and sprinkle to taste with salt and pepper. Arrange the fish on the grill. Cook, turning once, about 10 minutes; the fish is done when it turns from translucent to opaque throughout. Remove to a warmed platter or plates. Cut the cilantro butter into 4 equal slices and top each fillet with a slice.

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