Sesame Crusted Red Snapper with Ginger Soy Glaze
This recipe for Sesame Crusted Red Snapper with Ginger Soy Glaze is the perfect quick weeknight meal.
Red snapper is a catch prized by both commercial and recreational fishermen, known for its mildly sweet, nutty flavor and firm, white flesh. Here at Sizzlefish, our red snapper is wild-caught in the US Gulf as part of a sustainably-managed fishery. American red snapper is a highly versatile fish, perfect for grilling, sautéing, and baking.
Can we talk about how well toasted sesame seeds and red snapper go together? Seriously, the rich nutty flavors of the lightly toasted sesame seeds mingling with the, mildly sweet, succulent flavors of the baked red snapper are a match made in heaven. Then we took the recipe one step further by adding a velvety rich ginger glaze. The crunch of the sesame coating on the red snapper and the smooth silky ginger soy glaze are simply the perfect compliment. We went the simple route by serving this with fresh steamed broccoli, but this would be incredibly delicious with your favorite grain, as well to soak up more of this sauce. Simple enough for a weeknight, but sophisticated enough for a dinner party, this recipe has it all.
2 Sizzlefish Red Snapper Fillets
Salt, to taste
Pepper, to taste
¼ cup White Sesame Seeds
Fresh Chives , optional garnish
½ cup Ginger Beer
1 TBSP Sesame Oil
1 TBSP Chili Paste
1 TBSP Coconut Aminos or Soy Sauce
2 TBSP Rice Vinegar
1 TBSP Lime
1 TBSP Honey
1 tsp Cornstarch
2 tsp Fresh Ginger, grated
1 Garlic Clove, minced
Ginger Soy Glaze
Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
In a small saucepan, combine the ginger beer, sesame oil, chili paste, coconut aminos (or soy sauce), rice vinegar, lime juice, honey, fresh ginger, cornstarch, and garlic. Stir well to combine.
Heat on medium heat stirring occasionally until the mixture thickens. Remove from the heat and set aside while to prepare the red snapper fillets.
Place the red snapper fillets on parchment lined sheet pan. Lightly salt and pepper to taste. Brush the fillets with the sauce mixture to evenly coat, about 1 tablespoon per fillet.
Place the fillets in the oven and bake at 400 degrees for 12 minutes.
Place the sesame seeds in a medium skillet and place on the stove. Heat over medium heat stirring occasionally. When they become golden and fragrant, remove the seeds from the heat. This will take between 3-5 minutes.
When the red snapper fillets is opaque and reach an internal temperature of 145 degrees F, remove them from the oven and evenly coat with toasted sesame seeds.
Serve the fillets with a drizzle of the ginger soy glaze and freshly steamed broccoli.