Original recipe yields 2 servings
Based on a 2,000 calorie diet
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!
Excellent dish. Very quick and easy to prepare. I took the fish out of the pan and reduced the marinade for use as a sauce to pour over the fish.It turned out well.
My husband has eaten a lot of red snapper over his lifetime and said this is the best he's ever had! I also made it for my mom, who doesn't like fish, and she loved it. She wants me to make it...
Add a little salt and pepper to the marinade – it will help punch up the flavours. I also cooked on high heat and sprayed the pan with some non-stick spray. I let the mixture reduce and slightly...
This was very very easy and delicious. I marinated my fish for about 20 minutes or so first at room temp, then popped it in the skillet. A keeper! Loved it! Thanks!
This is a great way to prepare snapper. This was excellent served with rice pilaf and steamed vegetables.
I used cooking spray instead of oil to bring the fat content down and it turned out great! It was a unique flavor and therefore worthy of serving at a dinner party. I will make this again.