Whole Roasted Lemon Snapper with Lemon-Apricot Glaze

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

Ingredients

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

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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