Pan-Seared Red Snapper with Sauce

Iain decided to be healthy last week for dinner, and it was all fish, white chicken, no carbs, vegetables… So I put him in charge of the groceries. He stopped and got red snapper for dinner one night, which was interesting as neither of us has ever eaten or cooked red snapper. I found this recipe after about 2 minutes of searching online, and I was really pleased. Enjoy!

Pan-Seared Red Snapper
Prep time: 30-60 minutes
Cook time: 10-15 minutes
Serves 2

2 fillets red snapper
Olive oil for sautéing
1 lemon, juiced
2 tbsp rice wine vinegar
1 tsp Dijon mustard
1 tbsp honey
1 tsp fresh ginger, grated
1-2 shallots, finely chopped

Combine lemon juice, rice wine vinegar, Dijon mustard, honey, and ginger. Marinate fish for 30-60 minutes in fridge. Heat oil in pan over medium heat; transfer fish to pan, pour sauce over, and sauté 10-15 minutes. Serve with rice, and steamed vegetables or fresh salad.

You can find the original here.

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