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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
Ingredients:
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
Directions:
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.
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