Whole Roasted Lemon Snapper with Lemon-Apricot Glaze

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

Ingredients

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

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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