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Honey-Lime Red Snapper

 Honey-Lime Red Snapper
“If you can’t find snapper, you can substitute most any firm white fish. And if you can’t find key lime juice, use regular lime juice.” —Ken Hulme, Venice, Florida note: as reader suggests, regular lime juice can be used if you can't find key lime juice
4 ServingsPrep: 5 min. + marinating Broil: 15 min.


  • 3/4 cup Key lime juice
  • 1/2 cup honey
  • 4 red snapper fillets (6 ounces each)
  • 2 teaspoons chili powder


  • In a small bowl, combine lime juice and honey. Pour 1/2 cup into a
  • large resealable plastic bag; add the fish. Seal bag and turn to
  • coat; refrigerate for up to 1 hour. Place remaining mixture in a
  • small saucepan; set aside.
  • Drain fish and discard marinade. Sprinkle fillets with chili powder;
  • place on a greased broiler pan.
  • Broil 4-6 in. from the heat for 12-15 minutes or until fish flakes
  • easily with a fork.
  • Meanwhile, bring reserved lime juice mixture to a boil. Reduce heat;
  • simmer, uncovered, until reduced by half. Spoon over fillets. Yield:
  • 4 servings.
Nutritional Facts: 1 fillet with 4-1/2 teaspoons sauce equals 277 calories, 2 g fat (1 g saturated fat), 60 mg cholesterol, 87 mg sodium, 31 g carbohydrate, 1 g fiber, 34 g protein. Diabetic Exchanges: 5 lean meat, 2 starch.

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Honey-Lime Red Snapper (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.