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Red Snapper With Orange-Ginger Sauce

1 cup orange juice -- preferably freshly squeezed
1 teaspoon minced or grated ginger
2 red snapper fillet pieces - (6 to 7 oz ea)
Salt -- to taste
Freshly-ground black pepper -- to taste
1/4 cup all-purpose flour
2 tablespoons olive oil

In a small bowl, stir together the orange juice and ginger; set aside.

If using skin-on snapper fillets, make 2 to 3 shallow slashes in the skin side to help prevent the fillets from curling as they cook. Season the fish on both sides with salt and pepper, then coat lightly with flour, patting to remove the excess.

Heat the oil in a large, heavy skillet over medium-high heat. Add the snapper fillets and cook until lightly browned, 2 to 3 minutes. Turn and continue cooking until browned and just opaque through, 2 to 3 minutes longer. Transfer to individual plates and set aside, covered to keep warm.

Add the orange juice mixture to the skillet, bring to a boil and boil until reduced by about half, 1 to 2 minutes. Drizzle the sauce over the fillets and serve right away.

This recipe yields 2 servings.

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