Baked Lemon Grass Snapper

Name: Baked Lemon Grass Snapper
Ingredients: 2 teaspoons olive oil; 1/4 cup chopped peeled fresh lemon grass (about 2 stalks); 1/4 cup minced shallots (about 2 large); 2 garlic cloves, minced; 1 1/2 tablespoons low-sodium soy sauce; 1/4 teaspoon crushed red pepper; 1 lemon, thinly sliced; Cooking spray; 2 (6-ounce) snapper fillets; 2 tablespoons chopped fresh cilantro; 1 green onion, thinly sliced

11 ingredients

3 steps

Ingredients

2 teaspoons olive oil
1/4 cup chopped peeled fresh lemon grass (about 2 stalks)
1/4 cup minced shallots (about 2 large)
2 garlic cloves, minced
1 1/2 tablespoons low-sodium soy sauce
1/4 teaspoon crushed red pepper
1 lemon, thinly sliced
Cooking spray
2 (6-ounce) snapper fillets
2 tablespoons chopped fresh cilantro
1 green onion, thinly sliced

Directions

1

Preheat oven to 425°.
2

Heat oil in a nonstick skillet over medium- high heat. Add lemon grass, shallots, and garlic; saute 3 minutes or until tender. Remove from heat; stir in soy sauce and red pepper.
3

Place lemon in an 11 x 7-inch baking dish coated with cooking spray; arrange fillets over lemon slices. Spoon lemon grass mixture evenly over fillets. Bake at 425° for 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with cilantro and green onions.