Whole Roasted Lemon Snapper with Lemon-Apricot Glaze

Whole Roasted Lemon Snapper with Lemon-Apricot Glaze
Photo by Becky Luigart-Stayner

Ingredients

  • 1 tablespoon peanut oil
  • ½ teaspoon lemon-pepper seasoning
  • ½ teaspoon lemon-pepper seasoning
  • 2 tablespoons brown sugar
  • 8 fresh or dried bay leaves
  • 3 lemons, sliced
  • 1 tablespoon peanut oil
  • + 13 more ingredients
    • 8 fresh or dried bay leaves
    • 1/3 cup apricot preserves
    • Olive oil
    • ½ teaspoon cornstarch
    • ½ cup fresh lemon juice (about 2 lemons)
    • 2 tablespoons brown sugar
    • ½ cup fresh lemon juice (about 2 lemons)
    • 4 (1- to 2-pound) yellowtail snapper, cleaned, with head and tail intact
    • 4 (1- to 2-pound) yellowtail snapper, cleaned, with head and tail intact
    • Olive oil
    • 3 lemons, sliced
    • 1/3 cup apricot preserves
    • ½ teaspoon cornstarch

Lightly oil a baking pan or sturdy baking sheet. Rinse fish, pat dry, and lay in pan. (Depending on the size of your pan and fish, you may need to use two pans to accommodate all 4 fish.) Combine lemon juice and next 4 ingredients in a small bowl. Brush fish inside and out with half of lemon-apri...

View full recipe at My Recipes

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