Rinse the Snapper under cold water and pat dry. Set aside.
In a shallow pan or bowl, mix together the olive oil, lemon juice, rice vinegar, honey, dijon mustard, chopped green onions and the ginger.
Place the rinsed Red Snapper fillets in the marinade dish, be sure to coat both sides.
Heat a non-stick skillet over medium heat, remove the fish from the marinade and place in the pan. Cook fillets 2 – 3 minutes on each side.
Pour remaining marmalade over the fillets while still in the heated pan. Reduce the heat to medium-low, and simmer for another 2-3 minutes or until the Snapper is fork tender.
This dish goes excellent with white rice, and if you are feeling creative, fried rice is even more tasty. If you wish to keep it low carb, stir fried vegetables, steamed broccoli or sauteed asparagus pairs really well with Asian cuisine.
Some regard this freshwater bass as a non-edible fish, we are here to tell you otherwise. Eating the smaller bass can be very tasty. Ingman does promote catch-and-release for the larger bass; they simply are…