Melt the butter then add the lime juice. Can substitue half a real lime.
Add two shakes of red pepper, more if you like spicy.
Add a few shakes of Lawry's seasoning.
Add Chili-Lime Rub. I used Williams Sonoma brand.
Rinse Red Snapper filets and place in a dish that has a cover
Mix above ingredients and spread on Red Snapper Filets.
Spinkle a little more Chili-Lime Rub if you like.
Cover and place in refrigerator for 20 to 30 minutes
Put filets on grill skin side down, medium heat.
Grill for 7 to 12 minutes depending on thickness of filet.
When fish is done you will be able to lift filet off the skin with a spatula.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (10g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 52 (100%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 15.3mg||5 %|
|Sodium 40.9mg||1 %|
|Potassium 6.9mg||0 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.2g|
|Protein 0.1g||0 %|
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Calories per serving: 52
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