Pan Seared Red Snapper

Name: Pan Seared Red Snapper
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 1 teaspoon Dijon mustard; 59 milliliters chopped green onions; 1 teaspoon ground ginger; 1 Tbsp honey; 1 lemon, juiced; 1 Tbsp olive oil; 2 Tbsps rice wine vinegar; 227 grams fillets red snapper

Pan Seared Red Snapper is a gluten free, dairy free, and primal recipe with 2 servings. One serving contains 222 calories, 24g of protein, and 9g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. It works well as a main course. From preparation to the plate, this recipe takes about 20 minutes. A mixture of olive oil, juice of lemon, ground ginger, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the rice wine vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert.

Instructions

Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.

Ingredients you will need

Green Onions

Rice Vinegar

Lemon Juice

Olive Oil

Mustard

Snapper

Ginger

Honey

Water

Equipment you will use

Bowl

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.

Ingredients you will need

Snapper Fillets

Marinade

Dip

Equipment you will use

Frying Pan

Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

Ingredients you will need

Marinade

Fish

Equipment you will use

Frying Pan

Equipment

Bowl

Frying Pan

Ingredients

Servings:

1teaspoon

Dijon mustard 59milliliters

chopped green onions 1teaspoon

rice wine vinegar 227grams

fillets red snapper

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Caposaldo Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 10 dollars.