Broiled Red Snapper Fillets With Coriander Butter

Ingredients

• 4 boneless red snapper fillets with skin, about 6 ounces each (see note)
• Salt and freshly ground pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons finely chopped shallots or scallions
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• 2 tablespoons finely chopped coriander

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    294 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 35 grams protein; 78 milligrams cholesterol; 331 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place the red snapper fillets on a platter, sprinkle with salt and pepper and brush each side with olive oil.
2. Heat oven broiler or grill to high.
3. Melt the butter in a saucepan, add the shallots, lemon juice, soy sauce and coriander. Bring to a simmer, transfer to a small blender or food processor and blend to a fine texture. Keep warm.
4. If the snapper is to be broiled in an oven, place the fillets skin side down on the broiler pan and place it about 4 inches from the heat. Leaving the door ajar, cook 3 to 4 minutes without turning the fish. Do not overcook. If the fish fillets are to be cooked on a hot grill, place them skin side up and cook about 2 1/2 minutes. Turn and cook skin side down for about 2 minutes more. Do not overcook. Pour the coriander butter over the fillets and serve immediately.

• This recipe also works with sole, black sea bass or any other mild white-fleshed fish fillet.

20 minutes