Monday, March 12, 2012

Lemon Red Snapper with Herbed Butter

My husband and I went grocery-shopping on Sunday.  While there, he asked me if I could buy red snapper.  I'll be honest; I was not totally excited about making another new meal and the hefty price tag on the snapper made me hesitant to try making it for the first time.  Nevertheless, we bought it and I made it tonight.  Much to my surprise, it actually came out really well.  My husband said it was even better than the tilapia (high praise indeed).

I got the following recipe (which can also be found here from Cooking Light Fresh Food Fast: 250 Incredibly Flavorful 5-Ingredient 15-Minute Recipes.  Other than seasoning the fish with Adobo and halving the recipe, I made no changes.

I served this delicious fish with a baked potato and the recommended side dish, sauteed zucchini and red bell pepper. 

-2 lemons
-Cooking spray
-4 fillets (6 oz) of red snapper
-1/4 tsp of salt
-1/4 tsp paprika
-1/4 tsp black pepper
*1-2 Tbsp of olive oil (optional)
-2 Tbsp butter, softened
-1 1/2 tsps fresh herbs OR dried herbs (such as parsley, rosemary, thyme, basil)
-Fresh herb sprigs (optional)

1.Preheat oven to 425 degrees.
2. Cut 1 lemon into 8 slices.  Place the slices in pairs on a rimmed baking sheet coated with cooking spray.  Grate the remaining lemon to get 1 tsp of lemon rind. set aside.
3. Place 1 fillet on top of each pair of lemon slices.  Combine salt, paprika, and pepper; sprinkle evenly over fish.
4. Drizzle with olive oil.
5. Bake at 425 for 13 minutes, until it flakes easily with a fork or until desired degree of doneness.
6. While fish bakes, combine lemon rind, butter, and herbs in a small bowl.
 Place fish and lemon slices on serving plates; top each fillet with herbed butter, spreading to melt if desired.  (You can also garnish with herb springs if desired; I would probably use fresh parsley or possibly basil here).
7. Enjoy!

1 comment:

  1. The Red Snapper was amazing! Excellent work honey!