Red Snapper Teriyaki Recipes
RED SNAPPER TERIYAKI
Number Of Ingredients 5
Steps:
- Heat wok or 12-inch skillet until very hot. Add oil rotate wok to coat sides. Add fish stir-fry 2 minutes. Add peas and bell pepper stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Stir in teriyaki baste and glaze cook and stir 30 seconds.1 Serving: Calories 175 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 50mg Sodium 1,460mg Carbohydrate 11g (Dietary Fiber 2g) Protein 23g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
PAN SEARED RED SNAPPER
This is great for a gourmet taste on a tight schedule. Also, my husband, who isn't a fish fan, requests this recipe! Drizzle sauce over fish, and serve with vegetables.
Provided by OCTOBERK8
Categories World Cuisine Recipes Asian
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
- Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 16.5 g, Cholesterol 41.4 mg, Fat 8.5 g, Fiber 3 g, Protein 24 g, SaturatedFat 1.3 g, Sodium 138.7 mg, Sugar 9 g
RED SNAPPER TERIYAKI
Tender vegetables and delicate fish are glazed with a flavor-packed purchased teriyaki glaze.
Provided by Betty Crocker Kitchens
Categories Entree
Time 17m
Yield 4
Number Of Ingredients 5
Steps:
- Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add fish; stir-fry 2 minutes. Add asparagus and bell pepper; stir-fry 2 to 3 minutes or until vegetables are crisp-tender.
- Stir in teriyaki baste and glaze; cook and stir 30 seconds.
Nutrition Facts : Calories 185, Carbohydrate 12 g, Cholesterol 60 mg, Fat 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1480 mg
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