Pan-Seared Red Snapper with Honey-Ginger Dijon Sauce

1. 1

   Gather all ingredients040.25 cups of Chopped Green Onion(s), 1 whole of Lemon(s), 2 tbsp of Rice Vinegar, 1 tbsp of Olive Oil, 1 tbsp of Honey, 1 tsp of Dijon Mustard, 1 tsp of Ground Ginger, and 8 oz of Red Snapper Fillet(s)placing them within easy reach for quick mixing and cooking.

2. 2

   In a shallow bowl, mix 0.25 cups of Chopped Green Onion(s), the juice from 1 whole of Lemon(s), 2 tbsp of Rice Vinegar, 1 tbsp of Olive Oil, 1 tbsp of Honey, 1 tsp of Dijon Mustard, and 1 tsp of Ground Ginger until evenly combined; set the marinade aside.

3. 3

   Rinse 8 oz of Red Snapper Fillet(s) under cold water, then pat completely dry with paper towels to promote better browning.

4. 4

   Heat a large nonstick skillet over medium heat. Dip 8 oz of Red Snapper Fillet(s) into the reserved marinade, coating both sides and letting excess drip back into the bowl.

5. 5

   Place the coated 8 oz of Red Snapper Fillet(s) in the hot skillet and cook until the surface is lightly browned and the flesh turns opaque, about 2 to 3 minutes per side.

6. 6

   Pour the remaining marinade into the skillet. Reduce the heat and simmer, turning the fillets once in the sauce, until the fish flakes easily with a fork, 2 to 3 minutes.

• Calories 228.5 kcal Moderate
• Protein 23.32 g Good Source
• Carbs 15.88 g Moderate
• Total Fat 7.88 g Moderate
• Saturated Fat 0.91 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 39.7 mg Moderate
• Sodium 129.29 mg Moderate
• Fiber 2.22 g Low Source
• Sugar 9.9 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 79.65 mg Low Source
• Iron 0.4 mg Low Source
• Potassium 111.14 mg Low Source
• Vitamin A 10.88 mcg_rae Low Source
• Vitamin C 24.59 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Mustard