Whole Roasted Lemon Snapper with Lemon-Apricot Glaze

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

Ingredients

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

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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