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Red Snapper with Cilantro, Garlic & Lime

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 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.

Ingredients (serves 6):

  • 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

Cooking Directions:
 

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.