Red Snapper: with Cilantro Shallot Butter Sauce
Source: Found on Pinterest
This recipe works well with sole, black sea bass or any other mild white-fleshed fish fillets.
Ingredients
- 16 oz. pkg. frozen boneless skinless red snapper (see Note)
- salt and pepper to taste
- 2 Tbls. extra virgin olive oil
Cilantro Shallot Butter Sauce
- 2 Tbls. butter
- 2 Tbls. finely chopped shallots
- 1 Tbls. fresh lemon juice
- 1 Tbls. low-sodium soy sauce
- 2 Tbls. finely chopped cilantro leaves
Instructions
To eliminate any possible fishy taste, I like to rinse fish in cold water, place in a zip lock bag with a little milk and refrigerate for about 45 minutes. Rinse and pat dry.
Place fillets on a platter and sprinkle with salt and pepper; brush each side with olive oil.
Heat oven broiler.
Melt butter in small sauce pan; add shallots, lemon juice, soy sauce and cilantro. Bring to a simmer and keep warm.
Place fillets on broiler pan or shallow pan about 4 inches from heat. Leaving oven door ajar, cook 5-6 minutes without turning fish. Do not overcook.
When done, remove fish to a small serving platter. Pour the butter sauce over the fillets and serve immediately.
NOTE: The original recipe called for four 6 oz. fresh fillets with skin on and coriander leaves. If you can’t find coriander, cilantro is the substitute. Do not use ground coriander (from seeds), that is a completely different flavor than the leaves.