Saturday, April 28, 2012


I don't cook red snapper frequently.  I tend to cook cod, halibut, pickerel or salmon more often.  The sauce helps make the dish more flavourful.   This recipe is very easy and fast to make, especially when you are short of time.  You can serve this dish with rice, couscous or quinoa.


1/2 lb red snapper fillets
1 tbsp olive oil
1 tsp lemon juice
2 tbsp rice vinegar
1 tsp Dijon mustard
1 tbsp honey
1/4 cup chopped green onions or 1 tsp dried onions
1 tsp fresh grated ginger or 1/2 tsp dried ground ginger


Rinse the fillets and pat dry with paper towels.  In a shallow bowl mix together all of the other ingredients.  While heating a non stick medium size frying pan, dip the fillets into the marinade to coat both sides.  Place the fillets in the skillet.  Cook for 3 to 4 minutes on each side. Pour the remaining marinade into the skillet.  Reduce heat to simmer and cook for another 3 minutes.  Fish is cooked if it flakes easily with a fork.  Serves 2.

Adapted from

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