from epicurious. I didn't have the shallots and was afraid regular onions might be too much so I left those out. (But after tasting it, mild shallots would work well.)
Also, the comments said 1/2 C of soy was too salty so I used 1/4 Cup of LIGHT SOY and added more water so it could still be reduced.
Preheat oven to 300 degrees.
Brown 4" pieces of fresh red snapper skin side down in a teaspoon of OO (cast iron skillet) for one minute (pressing down with spatula), flip, and brown for one more minute. Baste with glaze and put pan in oven. Fish will take anywhere from 3 minutes to 6 minutes to cook through.
Top with more glaze. Serve immediately. Enjoy
http://www.epicurious.com/recipes/recipe_views/views/14714
Also, the comments said 1/2 C of soy was too salty so I used 1/4 Cup of LIGHT SOY and added more water so it could still be reduced.
Preheat oven to 300 degrees.
Brown 4" pieces of fresh red snapper skin side down in a teaspoon of OO (cast iron skillet) for one minute (pressing down with spatula), flip, and brown for one more minute. Baste with glaze and put pan in oven. Fish will take anywhere from 3 minutes to 6 minutes to cook through.
Top with more glaze. Serve immediately. Enjoy
http://www.epicurious.com/recipes/recipe_views/views/14714