Pan Seared Red Snapper
2 (4 ounce) fillets red snapper
tablespoon olive oil
1 lemon, juiced
tablespoons rice wine vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
1/4 cup chopped green onions
1 teaspoon ground ginger
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.
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.
Nutrition at a glance:
Calories 225 Protein 24.1g Total Fat 8.7g Sodium 143mg Cholesterol 41mg
Carbohydrates 16.3g Fiber 3g
WW Points: 5 pt.