There’s much to say about this Lemon Glazed Snapper dish, and then there’s not. Fresh seafood accompanied with a lemon glazed sauce and seasoned asparagus isn’t just enough to describe how amazing this dish is. Then again, we can’t say much more since we’re too busy stuffing our face with it!
ABOUT THE RECIPEThe ins, the outs, the goods…
After you have this seafood dish, you’ll think you just finished eating at a 5-star restaurant. Prepare to enjoy a wonderfully seasoned snapper fillet with an amazing delicious sweet lemon sauce.
The snapper is cooked and paired with an array of cherry tomatoes and potatoes for a fresh seasonal taste that adds depth to the airiness of the fish. Along with grilled asparagus, you’re sure to experience a savory meal that really comes together well with all the ingredients presented.
But that’s not all. Lastly but certainly not least, the fish is glazed beautifully with a delicious lemon glaze sauce comprised of lemons, water, sugar and salt. It truly lifts the dish to another level with this addition. It’s sweet enough to cut down on the tart lemon taste, while still adding a savory element for a yummy overall finish.
Lemon Glazed Snapper With Grilled Asparagus
Main Ingredients: Fresh snapper, cherry tomatoes, gourmet potatoes, asparagus spears, lemons and sugar
Nutrition Facts (per serving): 430 calories, 14 grams fat, 55 milligrams cholesterol, 15 grams carbohydrates, 3 grams sugar, 36 grams protein
Try out these other fish dishes as well…
- Classic Fried Catfish Recipe
- Fried Catfish Po’ Boy Sandwich with Remoulade Sauce
- Grilled Halibut With Sweet And Spicy Pear Salsa
Photo by Getty Images
- olive oil for cooking, about 2-3 teaspoons
- 8 cherry tomatoes, cut in half
- sea salt for taste
- 10 baby gourmet potatoes
- 4 medium fillets of fresh snapper
- 1 pound fresh aspargus spears, trimmed
- salt and pepper to taste
For Lemon Glaze
- 1/2 cup sugar
- 2 tablespoons water
- 1/2 teaspoon salt
- Juice from 1 lemon
- Place tomatoes in a skillet with olive oil and cook on medium for 1-2 minutes, long enough to wilt the skin slightly. Remove from pan and keep warm.
- Slice potatoes into thin slices and pan fry in olive oil with sea salt till golden and crispy.
- In a large pan, fry the snapper (sprinkled with sea salt) skin-side-down until golden. Turn the fillets over to finish cooking the fish. To stop the fillets from curling up, use a fish slice to press down on the fillets as soon as they go in the pan. Hold for 20 seconds at the start.
- For the asparagus, lightly coat spears with olive oil. Season with salt and pepper to taste. Cook over medium-high heat for 2 to 3 minutes, or to desired tenderness.
- For the lemon glaze sauce, boil sugar, water and salt till golden caramel in color. Remove from the heat and cool slightly before carefully stirring in the lemon juice. Use a pastry brush to coat the snapper fillets.
In addition to this lemon glazed snapper, try these other seafood dishes that are packed with even more “yums” for your tummy.