Broiled Red Snapper Fillets With Coriander Butter

• 4 boneless red snapper fillets with skin, about 6 ounces each (see note)
• Salt and freshly ground pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons finely chopped shallots or scallions
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• 2 tablespoons finely chopped coriander

1. Place the red snapper fillets on a platter, sprinkle with salt and pepper and brush each side with olive oil.
2. Heat oven broiler or grill to high.
3. Melt the butter in a saucepan, add the shallots, lemon juice, soy sauce and coriander.
4. Bring to a simmer, transfer to a small blender or food processor and blend to a fine texture.
5. Keep warm.
6. If the snapper is to be broiled in an oven, place the fillets skin side down on the broiler pan and place it about 4 inches from the heat.
7. Leaving the door ajar, cook 3 to 4 minutes without turning the fish.
8. Do not overcook.
9. If the fish fillets are to be cooked on a hot grill, place them skin side up and cook about 2 1/2 minutes.
10. Turn and cook skin side down for about 2 minutes more.
11. Do not overcook.
12. Pour the coriander butter over the fillets and serve immediately.

red snapper, salt, olive oil, butter, shallots, lemon juice, soy sauce, coriander

Taken from cooking.nytimes.com/recipes/4732 (may not work)