Pan Seared Red Snapper

Pan Seared Red Snapper

156
OCTOBERK8 0

"This is great for a gourmet taste on a tight schedule. Also, my husband, who isn't a fish fan, requests this recipe! Drizzle sauce over fish, and serve with vegetables."

Ingredients

20 m {{adjustedServings}} servings 224 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
  2. Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews

156
  1. 200 Ratings

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I love this recipe but decided to play with it the second time around. I replaced the green onion with about 1/8 c of chopped shallots and marinated the snapper for about 5 minutes in the sauce...

This was very good and worthy of making again. The lemon sauce was very tangy. Salt and pepper needs to be added to taste, and perhaps a little cayenne or cajun spice might go well.

WOW!! This tastes like a restaurant dish! The sauce is sooo good. I served it with couscous and sweet peas. Thanks!