Red Snapper with Cucumber Wasabi Sauce


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Red Snapper with Cucumber Wasabi Sauce
Red Snapper with Cucumber Wasabi Sauce
Ingredients
3 tbsp. plain yogurt
1 tbsp. minced red onion
1 tsp. lemon juice
3/4 tsp. soy sauce
1/4 tsp. prepared wasabi in a small bowl
1/4 cup cucumber very thinly sliced halved and seeded
1 (8- oz.) fillet red snapper
1 tsp. vegetable oil
1 tsp. sesame oil
Directions

Combine 3 tbsp. plain yogurt, 1 tbsp. minced red onion, 1 tsp. lemon juice, 3/4 tsp. soy sauce and 1/4 tsp. prepared wasabi in a small bowl. Stir in 1/4 cup very thinly sliced halved and seeded cucumber; set aside. Season an 8-oz. red snapper fillet lightly with salt and pepper to taste. Heat 1 tsp. each: vegetable oil and sesame oil in a large nonstick skillet over medium heat; cook fish for 3 to 4 minutes on both sides or until cooked through. Serve warm with sauce.

Makes 2 servings.  

Wine Suggestion
Cambria Katherine's Vineyard Chardonnay

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Comments   To add your comments, please log in.

If you like wasabi I would add a little more to give this recipe a kick. Otherwise, very easy and quick to repair with a great flavor. Nice and light for the summer.

  Comment Number: 5016
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