Himalayan Baked Red Snapper

Servings: 4

Ingredients:

• 1 1/2 lbs. snapper fillets (or other firm white fish)
• 2 tablespoons key lime juice
• 1 tablespoon melted butter
• 1 1/2 teaspoons grated lime peel
• 1/2 teaspoon Himalayan Pink Sea Salt
• Fresh ground pepper to taste
• Pinch of nutmeg

Instructions:

Preheat oven to 350° F. Cut fillets into serving size pieces. Combine lime juice, butter, lime peel, Himalayan Pink Sea Salt and nutmeg. Mix thoroughly and baste fish completely. Bake uncovered, basting with marinade until fish flakes easily, add fresh ground pepper for taste (about 15 minutes).

Caking is a natural occurrence. Shake or tap gently and the clumps will disappear.

Store in a cool, dry place. Packaged by weight, no volume. Settling of contents may occur.

Do not use if safety seal is broken or missing.