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