Glazed Red Snapper
Snapper is light, versatile and satisfying. It takes flavors well and the texture holds up to a variety of cooking techniques. Here’s a mid-week special that you can prep, cook and consume in a half hour. The honey and soy give the snapper that delicious sweet-n-salty taste and a beautiful golden tan color. When you serve, squeeze little lime over the top to moderate the honey and give it a tangy citrus bump.
4 red snapper filets
Salt and black pepper, to taste
1/4 cup all-purpose flour
2 Tbsp light olive oil or any high-heat cooking oil
1/4 cup honey
2 Tbsp soy sauce
1 medium lime, cut into wedges
Chives, to garnish (optional)
To make the glaze: In a measuring cup, combine 1/4 cup honey and 2 Tbsp soy sauce. Stir until well combined and set aside.
Season both sides of your filets with salt and pepper. Pour 1/4 cup flour into a shallow plate and dredge both sides of fish in flour, shaking off excess flour.
Heat a large non-stick pan over medium heat and add 2 Tbsp light olive oil. Note: Do not cook over high heat or you will burn the glaze.
Brush the first side of filets generously with half of the glaze and once oil is hot, add fish to the pan (glaze-side-down). In the pan, brush the second side generously with remaining glaze. Saute on the first side for 3 minutes, turn and sauté second side another 3 minutes. Glaze should be caramelized and salmon should be just cooked through and opaque inside when flaked.
Squeeze fresh lime juice over the top to serve and garnish with chopped chives if desired.
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425
8780 E CR 466
The Villages, FL 32162
352.751.1755