Pan-searing the fish locks in the juices, while combining the ingredients for the butter just adds to the melding of delightful flavors!
1 1/2 tablespoons butter, softened
1 teaspoon True Lime Cilantro Garlic
1 teaspoon minced seeded jalapeno pepper
1/4 teaspoon bottled fresh ground ginger
3/4 teaspoon salt, divided
4 (6-ounce) red snapper or other firm white fish fillets
1/4 teaspoon black pepper
- Combine first 5 ingredients in a bowl. Stir in 1/4 teaspoon salt. Cover and chill.
- Heat a large nonstick skillet over medium-high heat. Sprinkle both sides of fish with the remaining 1/2 teaspoon 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.
- Plate the fish, and serve with the butter mixture on the side. Garnish with fresh or grilled vegetables.
This recipe serves 4.