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Cuban Broiled Snapper with Parsley




Source of Recipe


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List of Ingredients




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 teaspoon finely shredded orange peel
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)



Recipe



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.