4 6-oz red snapper filets, skin left on, descaled and deboned
½ tsp salt
½ tsp black pepper
2 Tbsp canola oil
1 tsp sesame oil
2 oz fresh ginger, peeled and very thinly sliced
3 garlic cloves, peeled and thinly sliced
2 Tbsp hoisin sauce
1 Tbsp soy sauce
2 Tbsp water
Season each side of snapper with salt and pepper. Heat canola and sesame oil in large skillet over high heat until it just begins to smoke. Add fish, skin side down. Cook for two minutes. Turn and continuing to cook until fish is firm and feels like it is going to break apart. Remove from pan and set aside. Add ginger and garlic to skillet. Cook about 1 minute. Add hoisin sauce, soy sauce, and water. Mix well. Place fish on four plates and top with sauce. Serves 4.
Serving Suggestion—Serve with rice and sautéed bok choy.
Wine Recommendation—Tassel Ridge Iowa Cuvée 220
Iowa Cuvée 220 is a dry, light red wine with cherry fading to strawberry on the palate and a pleasant, slightly drying finish with light tannins. It is a blend of St. Croix, Marquette, and Frontenac grapes grown in our Mahaska County, Iowa, vineyards.
Category : KIOA Recipe of the Week &Main Dishes Posted on April 18, 2016