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1/4 cup unsalted butter, softened
1 teaspoon fine-grated lemon zest
2 teaspoons fresh lemon juice
1 teaspoon chopped fresh marjoram or oregano
1/4 teaspoon salt plus more to taste
1/8 teaspoon fresh-ground black pepper, plus more to taste
4 (7-ounce) red snapper fillets with skin
Olive oil, for brushing
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Preheat broiler. Line a
shallow baking pan with foil. Stir together butter, zest, juice,
marjoram, salt and pepper in a nonreactive small bowl.
Brush both sides of each snapper fillet with olive oil. Arrange
fillets, skin sides down, in baking pan and season with salt and
pepper. Broil 4 to 6 inches from heat 5 minutes until cooked
through. Serve immediately, topped with marjoram butter.
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