Great recipe for snapper throats

My neighbor does a lot of off shore snapper fishing bringing in lots of 10-15 lb fish. My request of him is to collect the throats for me rather than pitching off the fish cleaning table into the water.

Last night I prepared 4 of them for the wife and I. Started by finely chopping a head of garlic, browning it in olive oil, add stick of butter and juice of 4 limes. Laid the throats in a pyrex dish, spooned the sauce over the fish and broiled at 410 degrees for about 20 minutes till bones easily separate. Salt and black pepper to taste.

This I feel is a far better preparation than frying. Broiling allows easy separation of fish from bone and the residual sauce in pan is used for dipping either fish or crispy bread.

Save the throats for a great experience