Red Snapper with Cilantro Butter

Red Snapper with Cilantro Butter

Serves 4

This same cilantro butter works great when melted on other fish like salmon or tilapia. Or top baked potatoes, roasted sweet potatoes or steamed carrots with pats of the herb-flecked butter, too.

  • 1/4 cup (1/2 stick) unsalted butter, at room temperature
  • 3 tablespoons chopped cilantro
  • 1 1/2 tablespoon lime or lemon juice
  • 1 teaspoon grated lime or lemon zest
  • Salt and pepper to taste
  • 4 (8-ounce) skinless red snapper fillets, each about 1-inch thick
  • Extra virgin olive oil
You must be signed in to use shopping lists. Sign in or create account

Combine the butter, cilantro, lemon or lime juice, zest, salt and pepper in a bowl and beat by hand with a wooden spoon. Transfer to a large piece of plastic wrap and shape into a log about 2-inches long and 1-inch wide. Roll up and wrap tightly with plastic wrap, then chill until firm.

Prepare a fire in the grill. Position the oiled rack 4 to 6 inches above the fire. Rub the fillets lightly with oil and season with salt and pepper. Arrange the fillets 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, top each fillet with a slice and serve.

Nutritional Info: 
Per Serving:350 calories (150 from fat), 17g total fat, 8g saturated fat, 115mg cholesterol, 440mg sodium, 1g carbohydrate (0g dietary fiber, 0g sugar), 47g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion