Red Snapper with Cilantro, Garlic & Lime
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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 (6- to 8-oz) red snapper fillets (½ inch thick) with skin
- 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.
