Red snapper is a thin white fish with red skin, it has subtle yet delicious flavor. You can find it in almost every fresh fish store. If you can’t find it feel free to use denise, pollock, tilapia or any other thin filet fish. Just be sure the fish is fresh to optimize flavor and non-fishyness.
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- 8 filet red snapper fish
- 2 teaspoons salt pink Himalayan
- 2 teaspoons freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 2 tablespoon fresh ginger finely chopped
- 6 cloves garlic peeled and thinly sliced
- 1/2 red chili pepper chopped, seeds removed for less heat
- 1/2 cup soy sauce
- 2 lemons juiced
- 3 tablespoons silan date honey
- 1 head broccoli cut into pieces
- Season the fish with 1 teaspoon of salt and pepper.
- Prepare a non stick large skillet on high heat. Add the olive oil and get hot. Place fish face side down into the pan. Let cook two minutes and turn over.
- Add the rest of the ingredients (don’t forget the rest of the salt and pepper) except for 1 lemon and the broccoli. Cook for 2 more minutes.
- Gently remove the fish and place it on the serving plate and add the broccoli to the hot pan. Cook for 3 minutes, mixing often. Remove from heat and place on fish.
- Add the juice from the second lemon and serve.
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