Enjoy a simple streusel-topped crumb cake with toffee bits, chopped nuts, and streusel topping!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 4 servings |
Ingredients
- cooking spray
- 2 pounds skin-on red snapper fillets
- 2 cloves fresh garlic, minced
- 1 pinch garlic salt, or to taste
- 1 pinch ground red chile pepper, or to taste
- ½ cup chopped fresh cilantro
- 1 lime
- 2 tablespoons butter
Instructions
- Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
- Marinate in the refrigerator, 30 minutes to 1 hour.
- Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
- Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.
- Substitute Cajun seasoning (such as Tony Chachere’s(R)) for the ground red pepper, if desired.
Nutrition Facts
| Calories | 189 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 0 g |
| Protein | 31 g |
| Saturated Fat | 3 g |
| Sodium | 152 mg |
| Sugars | 0 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe very easy and tasty
Loved it after my first try. I adjusted the recipe slightly by increasing the amount of garlic and lime juice. Will definitely make it again.