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    • Red Snapper with Ginger-Soy Glaze

    Mark Sharron
    Easy
    35 minutes
    02-Apr
    Red Snapper with Ginger-Soy Glaze is a delicious seafood dish that is sure to please even the most discerning of palates. The combination of sweet honey, tangy vinegar, and savoury soy sauce creates a balanced flavour profile that pairs perfectly with the delicate flavour of the snapper. This dish is easy to prepare and can be served as an appetizer or main course. The nutritional information provided will help you make an informed decision about the dish.     
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    Ingredients

    • 4 (6-ounce) red snapper fillets
    • 2 tablespoons olive oil
    • Salt and freshly ground black pepper
    • 1 tablespoon minced fresh ginger
    • 2 tablespoons soy sauce
    • 2 tablespoons honey
    • 1 tablespoon rice vinegar
    • 1 tablespoon sesame oil
    • 2 tablespoons chopped fresh cilantro

    Method

    • How to Make Red Snapper with Ginger-Soy Glaze
    • Pat red snapper fillets dry with paper towel
    • Season both sides of fillets with salt and freshly ground black pepper
    • Mince fresh ginger finely
    • In a small bowl, whisk together minced ginger, soy sauce, honey, and rice vinegar to form the glaze
    • Heat olive oil in a large nonstick skillet over medium-high heat
    • When oil is hot, lay red snapper fillets skin-side down (if skin-on) in skillet
    • Sear fillets undisturbed for 3-4 minutes until edges turn opaque and skin is crisp (if skin-on)
    • Flip fillets gently and cook for another 2-3 minutes until just cooked through
    • Remove fillets from skillet to a warm plate, tent lightly with foil
    • Pour off excess oil from skillet, reduce heat to medium
    • Pour the ginger-soy glaze mixture into skillet
    • Cook glaze for 1-2 minutes, stirring, until slightly thickened and aromatic
    • Remove skillet from heat and whisk in sesame oil
    • Spoon warm ginger-soy glaze evenly over cooked snapper fillets
    • Sprinkle with chopped fresh cilantro
    • For plating, arrange fillets on warm plates, drizzle extra glaze around, and garnish with a cilantro sprig
    • Serve immediately with optional side of steamed vegetables or jasmine rice