Grilled Red Snapper With Lime Butter

Ingredients

• Butter, softened 1/4 cup 60 mL
• Grated lime zest 1 tsp. 5 mL
• Lime juice 1 tsp. 5 mL
• Coarsely ground pepper 1/2 tsp. 2 mL
• Lime juice 2 tbsp. 30 mL
• Tex-Mex seasoning 2 tbsp. 30 mL
• Brown sugar, packed 1 tbsp. 15 mL
• Olive oil 1 tbsp. 15 mL
• Coarse salt 1 tsp. 5 mL
• Red snapper fillets 1 1/2 lbs. 680 g

Instructions

1. Beat first 4 ingredients until creamy. Spoon onto a sheet of waxed paper and form into a 2 inch (5 cm) long cylinder (see How To, page 186). Wrap tightly and freeze for about 1 hour until firm.
2. Combine next 5 ingredients and spread over fillets. Chill, covered, for 30 minutes. Place fillets on a sheet of greased heavy-duty (or double layer of regular) foil. Cook on direct medium heat for 8 to 10 minutes until fish flakes easily when tested with a fork. Serve with sliced lime butter medallions.

Notes