Snapper Fillets with Ginger Yogurt Sauce

Fish Ingredients:

  • 1 1/2 pounds Snapper fillets Panamei
  • Canola or safflower oil to cover pan
  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons garlic powder

Sauce Ingredients:

  • 1 bunch green onion, chopped, green and white
  • 3 (1 inch) toes fresh ginger root, peeled and grated
  • 2 tablespoons honey
  • 1 1/2 cups plain low fat yogurt
  • 2 tablespoons Grey Poupon mustard

For the fish: In a self-sealing bag, put flour, salt, pepper and garlic powder. Add fish fillets to bag to lightly coat with flour mixture.

In a non-stick skillet, put enough oil to cover the bottom. Brown the fish in the oil until cooked all the way through – approximately 2 – 3 minutes per side. Remove and place on paper towels to drain.

For the sauce: In a separate pan, sauté lightly the chopped onions in oil to a light golden color. Add ginger, honey, yogurt, and mustard. Heat just until ingredients are warm. Pour sauce directly on fish on serving plate or on the side if desired.

Serve with white rice.

Serves 4.

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