The cilantro lime topping in this recipe is a Southeast Asian variation on the classic Italian gremolata, which is made with parsley, lemon zest, and garlic.

Ingredients (serves 6):

6 (8-oz) red snapper fillets
6 tablespoons extra-virgin olive oil
1 teaspoon salt
¾ teaspoon black pepper
½ cup finely chopped fresh cilantro
1 ½ tablespoons minced garlic
1 ½ tablespoons finely grated fresh lime zest

Cooking Directions:

Preheat broiler and lightly oil a shallow baking pan (1 inch deep).

Pat fish dry, then arrange, skin sides up, in 1 layer in baking pan. Brush both sides of fish with 3 tablespoons oil total and sprinkle with salt and pepper. Toss together cilantro, garlic, and zest in a small bowl.

Broil fish 6 inches from heat, without turning over, until just cooked through, 8 to 10 minutes. Transfer fish, skin sides up, with a metal spatula to a platter, then sprinkle with cilantro mixture and drizzle with remaining 3 tablespoons oil.