Crispy Red Snapper With Chili Lime Sauce

1. 1

   Warm dinner plates in oven

2. 2

   Combine the first 6 ingredients into a small saucepan and bring to a simmer for 5 minutes and lower heat to only a slight simmer for 15 minutes. Set Aside.

3. 3

   Prepare 2 cast iron shallow grill pans with oil with 1 tbs oil in each pan. Heat pans on medium heat for 1 minute (these pans need to be Hot!!)

4. 4

   Slip fillets into pan flesh side down. Cook for 2-3

5. 5

   minutes. Using a fish spatula flip and repeat with skin side down. Add a bit more oil if starting to stick.

6. 6

   Plate fish (on Coconut Jasmine Rice) and spoon Chili-Lime Sauce on top. Garnish with Scallions.

* Per serving · 4 servings · Values may vary.

No additional tips available.