Pan-Seared Red Snapper Recipe
List of Ingredients
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¼ cup chopped green onions
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1 lemon, juiced
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2 tablespoons rice wine vinegar
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1 tablespoon olive oil
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1 tablespoon honey
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1 teaspoon Dijon mustard
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1 teaspoon ground ginger
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2 (4 ounce) fillets red snapper
Cooking Instructions
Prepare all the ingredients before starting.
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Combine green onions, lemon juice, vinegar, olive oil, honey, mustard, and ginger in a shallow bowl; set aside for later use.
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Rinse the snapper under cold water and gently pat it dry with paper towels.
Heat a large nonstick skillet over medium heat. Dip the snapper into the marinade, ensuring both sides are coated.
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Cook the snapper in the hot skillet for 2 to 3 minutes per side, until the fish is opaque and lightly browned.
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Pour the remaining marinade into the skillet. Lower the heat and simmer for 2 to 3 minutes until the fish easily flakes with a fork.
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Note from the Editor:
The nutritional information for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed may vary based on marinating time, ingredients, and cooking method.
Nutritional Information (per serving)
| 224 | Calories |
| 9g | Fat |
| 17g | Carbs |
| 24g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 224 | |
| % Daily Value * | |
| Total Fat 9g | 11% |
| Saturated Fat 1g | 7% |
| Cholesterol 41mg | 14% |
| Sodium 139mg | 6% |
| Total Carbohydrate 17g | 6% |
| Dietary Fiber 3g | 11% |
| Total Sugars 9g | |
| Protein 24g | 48% |
| Vitamin C 46mg | 51% |
| Calcium 80mg | 6% |
| Iron 1mg | 6% |
| Potassium 599mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5