2-1/4 pounds orange roughy
3/4 cup butter, melted
2 tablespoons seasoned salt
3/4 cup butter
1/2 cup lime juice
1/8 teaspoon salt
1/8 teaspoon white pepper
In a small saucepan over low heat, melt 3/4 cup butter, and transfer to a shallow pan.
Dip orange roughy fillets in 1/2 cup of the melted butter, coating all sides. Sprinkle with seasoned salt and place in a very hot skillet. Carefully add remaining 1/4 cup melted butter to the top of the fish (it will flare). Turn after about 2 minutes, and cook for another 2 minutes on the other side.
Meanwhile, melt another 3/4 cup butter in a skillet and stir in lime juice, salt, and white pepper, until heated through. Serve the snapper with the lime butter sauce.
makes 4 servings.
NOTE: Feel free to substitute red snapper!