RED SNAPPER WITH CILANTRO, GARLIC, AND LIME

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.

Active time: 15 min Start to finish: 20 min

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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.

Makes 6 servings.
Gourmet
August 2004



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Starchless in Manitoba.