Cuban Broiled Snapper with Parsley
pound fresh or frozen skinless red snapper fillets, 1/2- to 3/4-inch thick
Salt and pepper
tablespoons butter, melted
cup soft bread crumbs (1 slice)
tablespoons snipped fresh flat-leaf parsley
teaspoon finely shredded orange peel
tablespoon orange juice
clove garlic, minced
teaspoon dried oregano, crushed
teaspoon black pepper
Orange wedges (optional)
- Thaw fish, if frozen. Preheat broiler. Rinse fish; pat dry. Cut fish into 4 serving-size portions. Place fish on the greased unheated rack of a broiler pan. Tuck under any thin edges. Sprinkle lightly with salt and pepper. Brush 2 teaspoons of the butter over the fish. Measure thickness of the fish.
- Broil fish 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork.
- Meanwhile, combine remaining butter, bread crumbs, parsley, orange peel, orange juice, garlic, oregano, the 1/4 teaspoon pepper, and 1/8 teaspoon salt. Spoon mixture over broiled fish; broil 1 to 2 minutes more or until topping is lightly golden. Transfer fish to a serving platter. If desired, serve with orange wedges. Makes 4 servings.
Nutrition Facts(Cuban Broiled Snapper with Parsley)
- Per serving:
- 187 kcal cal.,
- 8 g fat
- (4 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 58 mg chol.,
- 315 mg sodium,
- 4 g carb.,
- 1 g sugar,
- 24 g pro.
- Percent Daily Values are based on a 2,000 calorie diet