Pan-Seared Red Snapper with White Asparagus

by Guerry Norwood

Cooking Time: 15 minutes

Ingredients:

• 2 (6 ounce) fillets red snapper red 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
• 1/2 pound of white asparagus

Cooking Instructions:

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.
3. Steamed White Asparagus: steam asparagus for fifteen minutes. Coat with soften butter and salt.