Spice-Rubbed Snapper with Lime and Cilantro
Aromatic spices like ginger and turmeric are prized in some cultures for their healing properties; here, they give flavor and color to broiled snapper fillets. Serve the snapper on a bed of vinaigrette-dressed shredded green cabbage for a light lunch, or with steamed jasmine rice.
- 4 snapper fillets, each 6 oz.
- Salt and freshly ground pepper, to taste
- 2 Tbs. fresh lime juice
- 1 Tbs. olive oil
- 2 Tbs. chopped fresh cilantro, plus sprigs for garnish
- 1 tsp. ground turmeric
- 1/2 tsp. ground ginger
- 1 Tbs. minced shallot
- 1 garlic clove, minced
Season the snapper with salt and pepper. In a large shallow bowl, whisk together the lime juice, olive oil, chopped cilantro, turmeric, ginger, shallot and garlic. Add the snapper fillets and turn to coat well. Cover and let stand for 30 minutes.
Preheat a broiler. Line a baking sheet with aluminum foil.
Remove the fish from the marinade and arrange on the prepared baking sheet. Broil 6 to 8 inches from the heat until the fish is opaque in the center, 8 to 10 minutes. Garnish with cilantro sprigs and serve immediately. Serves 4.
Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).