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red snapper lemon juice apricot brown sugar lemon-pepper seasoning lemons orange bay leaves olive oil
Viewed: 72 - Published at: 8 years agoIngredients
- 2 (2 pound) red snapper, cleaned, with head and tail intact
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1/3 cup apricot jam or preserves
- 2 tbsp brown sugar
- 1/2 tsp lemon-pepper seasoning
- 3 lemons, sliced
- 1 orange, sliced
- 6 bay leaves (fresh or dry)
- 1 tbsp olive oil
Method
- Lightly oil a baking pan or ovenproof dish. Rinse fish, pat dry, and season the insides and out with desired seasoning mix.
- Combine lemon juice, sugar, and apricot jam in a small sauce pan. Bring to a boil until sauce thickens. Let sit and mix thoroughly. Brush fish inside and out with half of lemon-apricot glaze; set remaining glaze aside.
- Place a few slices of oranges and lemon slices on the bottom of the baking dish. Stuff cavity of each fish with 2 to 3 lemon slices and 2 bay leaves. Lay 2 lemon slices and 2 orange slices on top. Place extra slices around the fish.
- Bake, uncovered, at 400° for about 30 minutes or until fish flakes easily.
- Shortly before the fish is done baking, brush remaining glaze on fish. Sprinkle lemon wedges and serve whole.
