Whole Roasted Lemon Snapper with Lemon-Apricot Glaze

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

Ingredients

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