Easy snapper recipe with ginger
Ginger and scallions give this easy-to-prepare dinner bold, piquant flavor. Firm-fleshed, mild tasting snapper stands up beautifully to this preparation — but so would other flaky white fish like cod and flounder. Be sure to adjust your cooking times if you use a more delicate or smaller fish such as branzino.
Add a touch more honey to give the fish a teriyaki vibe — or, if making this gluten free and using tamari in place of soy sauce. (Tamari is not low-sodium and will need more honey for balance).
Serve it over rice with a green vegetable. Green beans or sautéed spinach sprinkled with sesame seeds both work well.
Once you have chopped the ginger, garlic, scallions and red pepper, your work is nearly done. If you are serving it with rice, get that started before the fish: it will stay warm in the covered pot while you plate the fish.
1 tablespoon sesame oil
1 tablespoon minced fresh ginger
3 garlic cloves, minced
4 scallions, thinly sliced
1 small red bell pepper, finely chopped
½ cup lower sodium soy sauce
2 tablespoons + 1 teaspoon honey
1 tablespoon seasoned rice vinegar
1 tablespoon canola oil
4 (8-ounce) snapper fillets
½ teaspoon salt
¼ teaspoon ground black pepper
1. Preheat the oven to 425 degrees. Coat a sheet pan with cooking spray or line it with parchment paper.
2. Heat the sesame oil in a small skillet over medium heat. Add the ginger and garlic and cook, stirring occasionally, until fragrant and just starting to brown, about 1 minute. Stir in the scallions and bell pepper; cook 1 minute. Remove skillet from the heat and stir in the soy sauce, honey and vinegar.
3. Place snapper fillets on the prepared sheet pan. Rub the fillets with canola oil and season with salt and pepper.
4. Roast the snapper 3 minutes. Remove the pan from the oven and spoon about ¾ of the soy mixture over the fish. Return to the oven and roast 5-7 minutes longer or until the fish is cooked through and flakes easily with a fork.
5. Place a snapper fillet onto each of 4 plates and spoon the remaining soy mixture over the fish. Garnish with additional scallions if desired.
MAKES 4 SERVINGS