Pan Seared Red Snapper


2 4 oz. red snapper fillets
1 tbsp. olive oil
1 lemon, juiced
2 tbsp. rice wine vinegar
1 tsp. Dijon mustard
1 tbsp. honey
1/4 c. chopped green onions
1 tsp. ground ginger

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. Makes 2 servings.