Asian Snapper with Capers Recipe

Asian Snapper with Capers Recipe
Asian Snapper with Capers Recipe photo by Taste of Home
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Asian Snapper with Capers Recipe

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Here's a simple sauteed snapper with lots of flavor. It takes very little time and effort to prepare. Asian flavors really makes this dish exciting. —Mary Ann Lee, Clifton Park, New York
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 4 red snapper fillets (6 ounces each)
  • 4-1/2 teaspoons Mongolian Fire oil or sesame oil
  • 1/4 cup apple jelly
  • 3 tablespoons ketchup
  • 2 tablespoons capers, drained
  • 1 tablespoon lemon juice
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon grated fresh gingerroot

Directions

In a large skillet, cook fillets in oil over medium heat for 3-5 minutes on each side or until fish flakes easily with a fork; remove and keep warm.
Stir the jelly, ketchup, capers, lemon juice, soy sauce and ginger into the skillet. Cook and stir for 2-3 minutes or until slightly thickened; serve with red snapper. Yield: 4 servings.
Originally published as Asian Snapper with Capers in Simple & Delicious August/September 2012, p26

Nutritional Facts

1 fillet with 2 tablespoons sauce: 275 calories, 7g fat (1g saturated fat), 60mg cholesterol, 494mg sodium, 17g carbohydrate (15g sugars, 0 fiber), 34g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 fat.

  • 4 red snapper fillets (6 ounces each)
  • 4-1/2 teaspoons Mongolian Fire oil or sesame oil
  • 1/4 cup apple jelly
  • 3 tablespoons ketchup
  • 2 tablespoons capers, drained
  • 1 tablespoon lemon juice
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon grated fresh gingerroot
  1. In a large skillet, cook fillets in oil over medium heat for 3-5 minutes on each side or until fish flakes easily with a fork; remove and keep warm.
  2. Stir the jelly, ketchup, capers, lemon juice, soy sauce and ginger into the skillet. Cook and stir for 2-3 minutes or until slightly thickened; serve with red snapper. Yield: 4 servings.
Originally published as Asian Snapper with Capers in Simple & Delicious August/September 2012, p26

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