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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?