This fish is the perfect entrée to ring in the spring. It's very fresh and takes no time to make, a perfect combination! Even though the recipe serves 4, Todd and I tend to eat all of the butter between the two of us, so make sure to judge your love of butter before preparing this zesty topping!
2 tablespoons butter, softened
1 tablespoon chopped fresh cilantro
1 teaspoon minced seeded jalapeño pepper
2
teaspoons grated lime rind
1
teaspoon fresh grated ginger
1/2 teaspoon salt
4 (6-ounce) red snapper or other firm white fish fillets
Salt and pepper to season the fish
Cooking spray
Lime wedges
Combine first 5 ingredients in a bowl. Stir in salt. Cover and chill.
Heat a large nonstick skillet over medium-high heat. Sprinkle both sides of fish with salt and black pepper. Coat pan with cooking spray. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Top each fillet with the butter and serve with lime wedges.
Serves 4.
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