Recipe by Jase
"This is such an easy dish to cook and healthy way to eat fish. It is so versatile you can eat it during the week in front of the TV or for a dinner party!"
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1 (3 pound)
whole red snapper, cleaned and scaled
3 1/2 tablespoons
grated fresh ginger root
green onions, chopped
tomato, seeded and diced
This was FABULOUS! Snapper to me is somewhat strong, but this was the best. I did not have a lime so I used Pineapple chumks. Great combination with the Soy sauce. Family loved this!
I thought this was OK but if I make it again, I will drizzle it with a little fat; olive oil, sesame oil...just a little something to make it a little more satisfying. Loved the soy sauce flavor, though!
We tried this tonite, but used Lemon & Oranges instead of Limes on Snapper fillets. Quick, easy & light. Will make again.
I did do some slight changes - added chopped ginger and extended the cooking time by 15 mins because the fish was undercooked at 20 minutes when I opened the foil. I also reduced the soy sauce from 1/3 cup to 1/4 cup to make it less salty. Overall, a great Chinese-restaurant style dish!
This was spectacular! We grilled it, because it's summer. We also used filets, because I bought the fish first, looked for a recipe second. My hubby, NOT a big fish fan, said it is 5-star restaurant quality. Definitely make again!
I used about 3# of snapper fillets ranging from 1/4 - 1/2 inch thick. They were baked to perfection after about 12 minutes.
Had this tonight and it exceeded my expectations! The ginger made it really hot and spicy, and i didnt even put the full amount. I'm giving it just a 4 because i need about 10 minutes more cooking time and i found that the soy sauce was too much.
Delish! I would make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Snapper with Citrus and Ginger
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 43
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