Snapper with cilantro butter

4 Servings

Ingredients

Quantity Ingredient
¼ cup Unsalted butter at room temperature
3 tablespoons Chopped fresh cilantro
1½ tablespoon Fresh lime or lemon juice
1 teaspoon Grated lime or lemon zest
¼ teaspoon Salt
1 pinch Freshly ground pepper
2 pounds Red snapper fillets (skinless) cut into 4 equal pieces about 1\" thick
Vegetable oil
Salt
Freshly ground pepper

Directions

FOR THE CILANTRO BUTTER

FOR THE FISH

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.

Nutritional information per serving (4): 260 calories, 47g protein, 7g fat ( 2g saturated), 0g carbohydrates, 90mg cholesterol, 173mg sodium Exchanges: 7 extra lean meats Copyright Whole Foods Market, 1995, wfm@...

() Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias

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