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Nice Cobia Dan!

Great to see the kingfish coming back in the last day. The kings have started to show up since the last front and even a few with size.


This recipe is great for all spieces of snapper, which are pan seared with an Asian-inspired sauce featuring ginger, green onions and rice wine vinegar.

Prep Time: 10 minutes       Cook Time: 10 minutes      Yields: 2 servings


2 (4 ounce) Snapper fillets                                    1 teaspoon Dijon mustard                                                    

1 Tablespoon olive oil                                          1 Tablespoon honey

1 Fresh lemon, juiced                                           1/4 cup chopped green onions

2 Tablespoons rice wine vinegar                           1 teaspoon ground ginger


1. Rinse snapper under cold water and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, 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 2-3 minutes on each side. Pour remaining marinade into skillet. Reduce heat and simmer for 2-3 minutes or until fish flakes easily with a fork.

 Serve with rice or pasta and sides of fresh steamed vegetables. Great dish to make in under 30 minutes.

Send in your recipes to our Contacts section and if they satisfy our hungry crews, we’ll post it in our recipes section.

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