Whole Roasted Lemon Snapper with Lemon-Apricot Glaze

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

Ingredients

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

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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