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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.

 

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