| 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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