| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Fish, Main dish | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Unsalted butter at room temperature |
| 3 | tb | Chopped fresh cilantro |
| 1 1/2 | tb | Fresh lime or lemon juice |
| 1 | ts | Grated lime or lemon zest |
| 1/4 | ts | Salt |
| 1 | pn | Freshly ground pepper |
| 2 | lb | Red snapper fillets (skinless) cut into 4 equal pieces about 1" thick |
| Vegetable oil | ||
| Salt | ||
| Freshly ground pepper |
INSTRUCTIONS
FOR THE CILANTRO BUTTER FOR THE FISH Combine the butter, cilantro, lemon or lime juice and zest, salt and pepper in a bowl and beat by hand with a wooden spoon. Shape into a rough log about 2 inches long and 1 inch in diameter, wrap in plastic wrap and chill until firm. Prepare a fire in the grill. Position the oiled rack 4-6 inches above the fire. Rub the fish lightly with oil and sprinkle to taste with salt and pepper. Arrange the fish on the grill. Cook, turning once, about 10 minutes; the fish is done when it turns from translucent to opaque throughout. Remove to a warmed platter or plates. Cut the cilantro butter into 4 equal slices and top each fillet with a slice. Nutritional information per serving (4): 260 calories, 47g protein, 7g fat ( 2g saturated), 0g carbohydrates, 90mg cholesterol, 173mg sodium Exchanges: 7 extra lean meats Copyright Whole Foods Market, 1995, wfm@wholefoods.com (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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