Snapper with Cilantro Butter
Submitted by att29
Grilled red snapper fillets crowned with a melting round of cilantro-lime compound butter. Just 20 minutes from grill to plate for a fresh, vibrant seafood dinner.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
20 minWhen you’ve got great fish, you don’t need to do much. This recipe proves it.
Thick-cut red snapper fillets hit the grill with nothing but oil, salt, and pepper, then get topped with a coin of homemade cilantro butter that melts slowly over the hot fish, pooling into a bright, herby sauce right on the plate.
The compound butter takes five minutes to mix: room-temperature butter beaten with fresh cilantro, lime (or lemon) juice and zest. Roll it into a log, chill it, and slice.
That’s your entire sauce, no pan required.
Pro Tips
- Make the compound butter ahead and freeze it. It keeps for weeks and you can slice off rounds whenever you grill fish, steak, or chicken.
- Oil the grill rack well and make sure it’s hot before the fish goes on. This prevents sticking and gives you clean grill marks.
- Ten minutes total cook time for inch-thick fillets, flipping once. When the flesh turns from translucent to opaque, pull it off.
Ingredients
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 to 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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