The Recipes

Red Snapper with Snap Pea Salad

When I went to the market upon getting back from CA, I went to the store with the best seafood counter.  It was pricier than what I usually pay, but I really wanted seafood a couple of nights this week.

Red Snapper with Snap Pea Salad


- 1 red snapper fillet
- 1/2 c. snap peas
- 2 T. honey
- 2 T. soy sauce
- 1 T. ponzu sauce
- 1/4-in. piece of ginger, grated
- 1 garlic clove, minced
- 1 tsp. Sriracha or other hot sauce
- 1/2 shallot, diced
- 1 T. blended oil
- tiny drizzle of sesame oil

Preheat the oven to 350 degrees.

In a small bowl, whisk together the soy, honey, hot sauce, ginger and garlic.

In a oven-proof sautee pan, heat the blended oil.  Season the snapper lightly with salt and pepper.  Add it skin-side down.  After 2-3 minutes, flip the fish and transfer the pan to the oven.  Bake for 15 minutes.

While the fish bakes, bring a large pot of water to a boil.  Salt the water and drop in the snap peas for 1 minute.  Transfer the snap peas to a bowl of ice water just to cool.  Combine the snap peas and shallot.  Set aside.

At the 15-minute point, brush the fish with the soy mixture.  Let it cook another 8 minutes, continuing to baste the fish.  Plate the fish and drizzle the rest of the sauce over the top.

Drizzle the snap peas with the ponzu sauce and serve alongside.