Red Snapper with Anchovy Butter

In our attempt to eat healthier, the Kahuna and I enjoyed this Weight Watchers meal for dinner tonight: red snapper topped with anchovy butter, small baked potato, vegetable, and V8 juice with celery stick.

I'm not sure if kids would go for this dish as the parsley and chives leave green flecks hovering suspiciously in plain view. But Kahuna gave it two thumbs up, making it a winner on my blog.

RED SNAPPER WITH ANCHOVY BUTTER

2 red snapper fillets (1/4 lb. each)

1 T. chopped shallots (or garlic)

2 t. chopped fresh parsley

2 t. dry vermouth (I substituted white wine vinegar)

2 t. lightly salted whipped butter (I used soft margarine)

1 t. mashed drained canned anchovies

1 t. lemon juice

1 t. chopped chives

1/4 t. Dijon mustard

With sharp knife, lightly score skin side of fillets and place (skin side down) on broiler pan that has been sprayed with nonstick cooking spray. Mix together remaining ingredients, and spread evenly over fish. Broil, six to eight inches below heating element, for about five minutes, until fish flakes easily with fork. Transfer to plates and pour over any remaining juices from pan. Serves 2. (Recipe from this book.)

Now if we can just steer clear of these . . .