Broiled Red Snapper Fillets With Coriander Butter
Published February 11, 1992
- Total Time
- 20 minutes
- Rating
- Comments
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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 analysis per serving (4 servings)
3 grams carbs; 96 milligrams cholesterol; 344 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 16 grams fat; 1 gram fiber; 576 milligrams sodium; 46 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the red snapper fillets on a platter, sprinkle with salt and pepper and brush each side with olive oil.
- Step 2
Heat oven broiler or grill to high.
- Step 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.
- Step 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 ½ 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.
Private Notes
Comments
Mr. Franey died 20 years ago. He can't hear you.
This is a good recipe. 2 things, however: I had no coriander (M. Franey, in the U.S. we call it cilantro) so I used fresh thyme instead, and I think it came out better than if I'd used cilantro. Second, the cooking time is way off. Obviously, thickness varies so cooking time does as well, but this required a good 7 minutes to be done (not overcooked). Okay, a third thing: no need to put the sauce in a blender. This isn't Le Bernardin, and a few small chunks of shallot and thyme leaves are OK.
The spice, coriander, is actually coriander seed, which grows leaves that we call the herb, cilantro. People from the UK refer to both the seed and the leaf as coriander though, and that is not wrong either.
Made this last night with fresh thyme instead of cilantro. It was delicious! I added lemon zest from the lemon I had used and doubled the sauce but otherwise followed the recipe. Yum
Double the sauce, it’s really good! Served with brown rice pilaf.
Yum. Next time I will halve or eliminate the salt on the fish since the soy sauce provides plenty