Pan Seared Red Snapper

Pan Seared Red Snapper

2 (4 ounce) fillets red snapper

1 tablespoon olive oil

1 lemon, juiced

2 tablespoons rice wine vinegar

1 teaspoon Dijon mustard

1 tablespoon honey

1/4 cup chopped green onions

1 teaspoon ground ginger

Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.

Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

Serves 2

Nutrition at a glance:

Calories 225 Protein 24.1g Total Fat 8.7g Sodium 143mg Cholesterol 41mg Carbohydrates 16.3g Fiber 3g

WW Points: 5 pt.