CookTeaser

A CookTale

Another easy Summer dinner that satisfied our appetite as well as our diet. The Asian inspired sauce contrasted with the sweet simple taste of the Red Snapper. Once again the accompanying side dish was a well roasted, Extra Virgin Olive Oil doused Yellow Zucchini which seems to have become our seasonal favorite. And with good reason!

INGREDIENTS

2 (6 oz) Fillets of Red Snapper
2 TB EVOO
1 Lemon, juiced
3 TB Rice Wine Vinegar
1 TB Dijon Mustard
11/2 TB Honey
1/2 C chopped Green Onions
2 tsp ground Ginger

METHOD1. Rinse Snapper under cold water, and pat dry. In a shallow bowl, mix together EVOO, 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.

3. As simple as that, plate and serve.