Spicy Honey Lime Snapper
What's black and green and red all over? When you start with a fresh and firm snapper filet and add honey-lime-balsamic-cayenne to it, that's what you end up with. And it's amazing. What's more amazing is that this restaurant-worthy creation can be made in under a half-hour. You whip together the glaze while the oven is heating, pop in the fish and at that point it's just a 12-minute countdown to a very nearly divine dinner.
Red snapper filets, skin removed
1 orange, halved
1/3 cup red onion, minced
2 cloves garlic, minced
2 tbs honey
1 tsp cayenne pepper
1 tsp cumin
2 tbs balsamic glaze
balsamic glaze for garnish
Preheat the oven to 400 degrees.
In a small bowl combine the red onion, garlic, honey, cayenne, cumin, 2 tbs balsamic, and the juice from 1/2 of the orange. Whisk well to combine.
Arrange the red snapper filets on a baking sheet that is sprayed with cooking spray. Season both sides of the filets lightly with salt and pepper. Use a brush to coat the tops of the filets with the honey-balsamic glaze. Set aside
Thinly slice the lime, lemon, and the remaining half orange so that you have formed disks of each of the fruits. Arrange the fruits on top of the fish like a quilt, alternating the type of fruit. You want the fruit to form a little blanket over each piece.
Bake in the oven for approximately 12 minutes, or until the middle and thickest parts of the fish are mostly firm and opaque. Remove the fruits (you can serve them as a garnish like I have) and drizzle with more balsamic glaze if you wish.
Lighthouse Seafood is a family business, owned and operated by Tim and Heather O'Leary.
They have supplied Central Florida restaurants and residents with prime seafood for more than a decade.
Their commitment is to always have only the freshest seafood for your table.
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101 N. Country Club Rd.
Lake Mary, FL 32746
8780 E CR 466
The Villages, FL 32162