Red Snapper with Cilantro, Garlic & Lime

 

The cilantro lime topping in this recipe is a Southeast Asian variation on the classic Italian gremolata, which is made with parsley, lemon zest, and garlic.

Active time: 15 min Start to finish: 20 min

• 6 (8-oz) red snapper fillets 
• 6 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• ¾ teaspoon black pepper
• ½ cup finely chopped fresh cilantro
• 1 ½ tablespoons minced garlic
• 1 ½ tablespoons finely grated fresh lime zest

Accompaniment: lime wedges

 

Preheat broiler and lightly oil a shallow baking pan (1 inch deep).

 

Pat fish dry, then arrange, skin sides up, in 1 layer in baking pan. Brush both sides of fish with 3 tablespoons oil total and sprinkle with salt and pepper. Toss together cilantro, garlic, and zest in a small bowl.

 

Broil fish 6 inches from heat, without turning over, until just cooked through, 8 to 10 minutes. Transfer fish, skin sides up, with a metal spatula to a platter, then sprinkle with cilantro mixture and drizzle with remaining 3 tablespoons oil.

 

Makes 6 servings.

 

Try our Shrimp with Cilantro Honey and Lime Recipe