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
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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.

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