I wanted to create a red snapper dish that uses strong Asian flavors made subtle using simple French techniques. This dish truly exemplifies the perfect fusion of East and West. I am proud of this dish and you will be as well! Serve with steamed jasmine rice.

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Recipe Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Coat red snapper fillets with paprika, salt, and pepper.

  • Heat olive oil in a large skillet over medium-high heat. Add red snapper; cook until browned, 1 to 2 minutes per side. Transfer to a large baking dish; top with lemon slices.

  • Combine tomato, shallots, garlic, lemon zest, and ginger in the skillet; cook and stir until fragrant, about 1 minute. Stir in white wine. Season with salt and pepper. Add butter; reduce heat and simmer for 2 to 3 minutes. Pour mixture over red snapper.

  • Bake in the preheated oven until red snapper flakes easily with a fork, 15 to 20 minutes.

Nutrition Facts

511 calories; protein 32.5g; carbohydrates 22.1g; fat 28.4g; cholesterol 67.2mg; sodium 199.9mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/15/2018
I picked up Snapper from a local market with no idea what to make until I came across this recipe. The seasonings & spices meld so well and the recipe was very easy to follow. We will definitely make this again. Read More
(2)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/15/2018
I picked up Snapper from a local market with no idea what to make until I came across this recipe. The seasonings & spices meld so well and the recipe was very easy to follow. We will definitely make this again. Read More
(2)
Rating: 5 stars
07/01/2020
We enjoyed this recipe. Next time I will slice grape tomatoes instead of the large tomato. I think the topping will have a firmer texture. I paired it with roasted zucchini and lemon-orzo. Read More
(1)
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