If you can’t find snapper, choose any other moderately firm textured, delicately flavored fish, such as rockfish, sea bass, striped bass, or grouper.
The soy-glazed snapper, with its sweetness and spice, would pair well with off-dry whites, such as Gewürtztraminer and Riesling. Try the fruity Traminer Riesling blend from Rosemount of Australia.
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Very delicious. I baked the fish at 400 F for 15 min and added the glaze half way through. Would add closer to the end next time. The sauce had good flavor and didn't overpower the fish. Would make again.
Not an easy or quick recipe, but worth the effort. We eat fish a couple of times a week, so I'm always looking for different recipes. The glaze is great and gives just enough soy-ginger flavor without overpowering the fish. Worth grilling even in winter.
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