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