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Red Snapper with Cilantro, Garlic, and Lime

Recipe of the Week: I made this dish over the weekend and it was phenomenal!! The recipe is from Epicurious.com. I know it is hard to find Red Snapper at our local grocery store, but the gremolata would still be good on any white fish; plus it is simple to make.

The cilantro lime topping in this recipe is a Southeast Asian variation on the classic Italian gremolata, which is made with parsley, lemon zest, and garlic.

6 (6- to 8-oz) red snapper fillets (1/2 inch thick) with skin
6 tablespoons extra-virgin olive oil
1 teaspoon salt
3/4 teaspoon black pepper
1/2 cup finely chopped fresh cilantro
1 1/2 tablespoons minced garlic
1 1/2 tablespoons finely grated fresh lime zest
Accompaniment: lime wedges

Preheat broiler and lightly oil a shallow baking pan (1 inch deep).

Pat fish dry, then arrange, skin sides up, in 1 layer in baking pan. Brush both sides of fish with 3 tablespoons oil total and sprinkle with salt and pepper. Toss together cilantro, garlic, and zest in a small bowl.

Broil fish 6 inches from heat, without turning over, until just cooked through, 8 to 10 minutes. Transfer fish, skin sides up, with a metal spatula to a platter, then sprinkle with cilantro mixture and drizzle with remaining 3 tablespoons oil.

Gourmet | August 2004