Cuban Broiled Snapper with Parsley

A citrus-studded parsley topping brings out the delicate flavor of the fish in this low-calorie dinner.

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  • Makes: 4 servings
  • Start to Finish: 20 mins
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Cuban Broiled Snapper with Parsley
Ingredients
1
pound fresh or frozen skinless red snapper fillets, 1/2- to 3/4-inch thick
 
Salt and pepper
2
tablespoons butter, melted
3/4
cup soft bread crumbs (1 slice)
2
tablespoons snipped fresh flat-leaf parsley
1
tablespoon orange juice
1
clove garlic, minced
1/4
teaspoon dried oregano, crushed
1/4
teaspoon black pepper
1/8
teaspoon salt
 
Orange wedges (optional)
Directions
  1. 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.
  2. 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.
  3. 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
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