Red Snapper Fillets in Artichoke Butter
Submitted by deenal_m
Red Snapper in Artichoke Butter cooks entirely in the microwave - garlic butter with artichoke hearts, mushrooms, lemon, and cayenne poured over fillets and done in 30 minutes.
YIELD
6 servingsPREP
10 minCOOK
15 minREADY
30 minThis recipe makes the microwave genuinely useful.
The butter sauce - garlic, scallions, parsley, artichoke hearts, mushrooms, lemon, and cayenne - gets built in a measuring cup in the microwave, then poured right over the red snapper fillets in their baking dish. Covered with waxed paper, everything cooks together in 7-8 minutes until the fish flakes easily.
Six servings, 30 minutes, one dish, no stovetop required.
Kitchen Tips
- Pat the fillets thoroughly dry before cooking - excess surface moisture dilutes the butter sauce
- Don’t skip the 3-minute standing time after cooking; the fish finishes gently under the cover and reaches the right texture
- Adjust the cayenne to your preference; start lighter if you’re heat-sensitive
Ingredients
Directions
Pat fillets dry with paper towels and place on flat baking dish .
In a 4-cup measuring cup, sauté butter, onion tops, parsley and garlic using microwave on High for 2 minutes.
Add lemon juice, mushrooms, artichokes, salt and cayenne.
Microwave on High 2 minutes or until heated.
Pour over fish.
Cover with waxed paper and cook 7 to 8 minutes or until fish flakes easily with fork.
Let stand covered 3 minutes.
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