- 1/3 cup key lime juice
- 1/2 cup honey
- 2 red snapper fillet (6 ounces each)
- 1 teaspoon chili powder
- In a small bowl, combine lime juice and honey. Pour 1/2 cup into a large resealable plastic bag; add the fish. Seal bag and turn to coat; refrigerate for up to 1 hour. Place remaining mixture in a small saucepan; set aside.
- Drain fish and discard marinade. Sprinkle fillets with chili powder; place on a greased broiler pan.
- Broil 4-6 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Meanwhile, bring reserved lime juice mixture to a boil. Reduce heat; simmer, uncovered, until reduced by half. Spoon over fillets. Yield: 2 servings.
Originally published as Honey-Lime Red Snapper for Two in Taste of Home
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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