Martha Stewart Broiled Snapper with Paprika Butter

Martha Stewart broiled snapper with paprika butter takes 20 minutes and just three ingredients to make a tender, flaky, spiced fish dinner. Try this quick weeknight dinner for busy evenings or easy entertaining, since it's a few-ingredient broiler recipe that needs almost no cleanup or fuss.

Set the oven rack 4 inches from the broiler so the butter melts into the fish and browns lightly on top. Put it too close and the paprika scorches before the center turns opaque.

Martha skips a marinade and spreads a seasoned paprika butter straight over the fillets, so the spice melts into the flesh as it broils. Cooking the fish skin side down on an oiled baking sheet also keeps the bottom from sticking, with no flipping needed.

Martha Stewart Broiled Snapper with Paprika Butter

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

380

kcal

Snapper fillets broil skin side down under a coating of melted paprika butter until they turn opaque and flaky. The skin shields the flesh from the heat, so the fish stays moist while the top browns.

Ingredients

• 4 snapper fillets (8 ounces each)
  

• 3 tablespoons Paprika Butter
  

• Coarse salt and ground pepper
  

Directions

• Heat the broiler: Heat the broiler and set a rack 4 inches from the heat. Then lightly oil a broiler-proof baking sheet so the fish won't stick.
• Arrange the fillets: Place 4 snapper fillets (8 ounces each) skin side down on the oiled baking sheet. Leave a little space between them so the heat reaches every piece evenly.
• Spread the butter: Divide 3 tablespoons softened Paprika Butter evenly among the fillets and spread it over the tops. Then season with coarse salt and ground pepper.
• Broil the fish: Broil the fillets for 8 to 10 minutes until the fish is opaque throughout. Since the skin side faces down, there's no need to turn the fillets over.

Tools for this recipe

• Nordic Ware half sheet pan, Winco slotted fish spatula, ThermoPro instant-read thermometer. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use instead of snapper?

Any firm white fish fillet of similar thickness works here, such as sea bass, grouper or branzino. Keep the 8 to 10 minute window as a guide, but check thinner fillets a minute or two early.

How do I store leftover broiled snapper?

Cool the fish and refrigerate it in an airtight container for up to 2 days. Reheat it gently in a 275°F oven for about 10 minutes, since high heat dries out the flesh.

Can I make the paprika butter ahead of time?

Yes, you can mix it in advance and keep it covered in the fridge for several days. Let it soften at room temperature before you spread it, so it goes on smoothly and melts evenly.

What if I don't have a broiler-proof baking sheet?

A rimmed metal sheet pan or a cast iron skillet works, as long as it has no plastic or wooden parts. Avoid glass baking dishes under the broiler, since the sudden high heat can crack them.

How do I know when the snapper is done?

The flesh turns opaque all the way through and flakes easily when you press it with a fork. Cooking past that point makes it tough, so pull it out as soon as the center loses its glossy look.