Rating: 5 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

We like to serve this spicy fish dish with plenty of fresh lime wedges.

Recipe by Nancy S. Hughes
Source: Better Homes and Gardens

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Recipe Summary

prep:
5 mins
grill:
4 mins
cook:
5 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Brush fish with oil and sprinkle lightly with salt and pepper. For a gas or charcoal grill, grill fillets on the greased rack of a covered grill directly over medium heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning once.

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  • Meanwhile, heat butter in large skillet over medium heat. Add jalapeno peppers; cook and stir for 5 minutes or until tender and just beginning to lightly brown.

  • Place fish on plates and top with basil; spoon jalapeno-butter mixture over fish. Serve with lime quarters.

*Handling hot peppers

Because hot chile peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts

419 calories; fat 31g; cholesterol 148mg; saturated fat 13g; carbohydrates 2g; mono fat 10g; poly fat 5g; trans fatty acid 1g; insoluble fiber 1g; sugars 1g; protein 33g; vitamin a 960.3IU; vitamin c 13.7mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 5.3mg; vitamin b6 0.6mg; folate 31.2mcg; vitamin b12 1.7mcg; sodium 370mg; potassium 587mg; calcium 61mg; iron 0.8mg.
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