Snapper with Cilantro Sauce

Fresh limes, cilantro, and Thai red chiles make a bold sauce for the fish in this low-calorie recipe.

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Snapper with Cilantro Sauce
Makes: 4  servings
Serving size: 1 fillet with 1 tablespoon Cilantro Sauce Prep 15 mins Bake 400°F 10 mins


  • 3 cups  loosely packed fresh cilantro leaves
  • 1/3 cup  water
  • 4 teaspoons  fresh lime juice
  • 4 fresh Thai red or green chilies,* seeded and chopped
  • 1/4 teaspoon  salt
  • Pinch sugar
  • 4 red snapper, flounder, sole, or orange roughy fillets (4 oz. each)
  • Salt


Make Cilantro Sauce::

1. Combine all sauce ingredients in blender; puree until smooth. Makes 3/4 cup.

2. Heat oven to 400 degree F. Lightly oil 4 squares of foil or parchment paper. Place fish on foil. Lightly sprinkle with salt; spread 2 teaspoons of the Cilantro Sauce on each fillet. Fold foil up around fish and crimp edges to seal; place on cookie sheet and bake 10 minutes or until fish flakes easily with a fork. Serve fish with remaining sauce. Makes 4 servings.


  • Thai chilies are available in the produce section of most supermarkets or in Asian markets.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)135,
  • Fat, total(g)3,
  • chol.(mg)42,
  • carb.(g)2,
  • pro.(g)24,
  • sodium(mg)348,
  • Percent Daily Values are based on a 2,000 calorie diet
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