Chef Judi Gallagher
Serves 2
Ingredients
2 (4 ounce) fillets hog snapper or red snapper (Maggie’s Seafood at the farmer’s market is my best choice for fresh snapper)
1 tablespoon olive oil
1 lemon, juiced
2 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
1/4 cup chopped green onions
1 teaspoon ground ginger
Stir Fry:
2 baby bok choy
¼ cup shredded carrots
1tsp. ponzu sauce
1 tsp. rice wine vinegar
1 TBSP. hoisin sauce or black bean sauce
1 tsp. fresh grated ginger
Directions
1. 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.
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. Serve over stir fry veggies.
