Servings: 4

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Ginger Snapper


1 1/2 pounds fresh red snapper fillets
1 slice fresh ginger, cut 1/4-inch thick
1 tablespoon cooking oil
1 1/2 tablespoons fresh ginger, minced
1/2 cup unsalted peanut halves
4 green onions, cut into 1-inch pieces
2 tablespoons soy sauce
2 tablespoons lemon juice
1/8 teaspoon cayenne pepper
1 1/2 cups purple snow peas (or green), strings removed
1 small seedless lemon, thinly sliced
Hot cooked black wild rice


Preheat oven to 350 degrees.

Arrange fish fillets flat in baking dish. Rub fish with ginger slice. Heat oil in skillet. Add minced ginger, peanuts, and onion pieces. Cook 2 minutes. Remove from heat. Stir in soy sauce, lemon juice, and cayenne pepper. Sprinkle snow peas over fish. Spoon peanut mixture evenly over fish. Cover baking dish and bake 30 minutes or until fish flakes easily with a fork. Place lemon slices on top of fish. Serve with wild rice.

Source: Frieda’s Inc.

Analyzed to serve 4 without wild rice. Calories 320, Total Fat 15g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 60mg, Sodium 520mg, Total Carbohydrate 8g, Dietary Fiber 3g, Sugars 2g, Protein 40g, Vitamin A 10%, Vitamin C 30%, Potassium 934mg