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Cilantro Braised Red Snapper


  • 1-1/2 lb red snapper or redfish fillets
  • 1/3 cup Fume Blanc white wine
  • 2 tbs fresh lime juice
  • 3 tbs chopped fresh cilantro
  • 1 small clove garlic, minced
  • 2 tbs butter or margarine, cut into 4 pieces
  • Lime wedges


Place fish in a single layer large skillet; season to taste with salt and pepper. Combine wine, lime juice, 2 tbs of the cilantro and garlic; pour over fish. Bring to a boil; reduce heat.

Cover and simmer 8 to 10 minutes or until fish is opaque. Remove with slotted spatula to serving plate; cover and keep warm. increase heat; boil pan juices until liquid is reduced to about 3 tbsp. Remove from heat; swirl in butter, one piece at a time, until just melted. Pour sauce over fish. Garnish with lime wedges and remaining cilantro.

NOTE: This is a good recipe to use some redfish from your trip here at the lodge.