Heat the oven to 400 F. Place snapper fillets in a baking dish which has been sprayed with a butter-flavored nonstick cooking spray. In a skillet, melt butter with garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook over low heat for 2 minutes, just to blend flavors.
Pat yellowtail fillets dry with a paper towel, lightly salt both sides and set aside. Slice ginger into matchsticks and combine into a mixing bowl with Japanese sake. In a serving sauce bowl, combine Ponzu and Yuzu. In a frying pan, add neutral oil on high.
The lightly seasoned snapper cooks in a pan until lightly browned and flakes easily with a fork. This snapper jumps off the plate with flavor with a generous portion of ginger-lime butter. If you want to keep things simple (or you don’t have a lot of ingredients on hand), this is a great recipe. 28. Red Snapper Cakes with Avocado Tomatillo Sauce
Bake for 10-15 minutes, depending on the thickness of your fish fillets. Allow to sit for 2 minutes before gently unfolding the parcels, beware of the hot steam. Sprinkle with chives and serve with a side of Fall Green Bean Salad. These Keto Baked Fish Parcels are super easy to make, with minimal washing up!