Broiled Snapper Fillets
This is an easy and very healthy recipe for broiled fish fillets. Use it as a guide, then alter the herbs and spices as desired. The first time I made it, I used snapper, thus the title. However, it can be made with any firm, white-fleshed fish that is available and on the sustainable list.
- 2 snapper or other white-fleshed fish fillets, about 1-inch thick and 6 ounces each
- Olive oil
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon sweet paprika
- 2 teaspoons fresh lemon juice
- 2 lemon wedges
Preheat broiler on high. Brush or spray the broiling rack with oil. Drizzle the skin side of the fillets with a little oil. Season with salt and pepper. Place fish, skin-side down, on the broiler rack. Season the top with salt, pepper, parsley, paprika, lemon juice and a little more oil. Place in the broiler, about 6 inches from the heat source, and broil until the fish is done and starts to flake, about 10 minutes, depending on thickness. Serve immediately, with a lemon wedge for drizzling and garnish.