Asian Snapper with Capers

By Janes_kitchen

Ingredients

• 4 red snapper fillets (6 ounces each)
• 4-1/2 teaspoons Mongolian Fire oil or sesame oil
• 1/4 cup apple jelly
• 3 tablespoons ketchup
• 2 tablespoons capers, drained
• 1 tablespoon lemon juice
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon grated fresh gingerroot

Preparation

Step 1

In a large skillet, cook fillets in oil over medium heat for 3-5 minutes on each side or until fish flakes easily with a fork; remove and keep warm.
Stir the jelly, ketchup, capers, lemon juice, soy sauce and ginger into the skillet. Cook and stir for 2-3 minutes or until slightly thickened; serve with red snapper.