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Roasted Chili-Garlic Red Snapper


  • 1 1/2 pounds red snapper, 2 filets
  • 2 teaspoons sesame oil
  • 2 tablespoons soy sauce
  • 1 teaspoon ground ginger
  • 2 tablespoons chili-garlic sauce
  • 1 bunch green onions
  • 2 tablespoons canola oil
  • 5 garlic cloves, thinly sliced
  • 1 cup bok choy, set aside green leaves to use later
  • 1/2 teaspoon kosher salt
  • 3/4 pounds shiitake mushrooms, stems removed and rough chopped
  • 1 cup bok choy leaves
  • 3 teaspoons rice vinegar


  • Heat the oven to 375 degrees.
  • Place the red snapper onto a parchment-lined rimmed baking sheet pan. Add 1 teaspoon of sesame oil to each filet. Gently spread the oil over the fish. Add 1 tablespoon of soy sauce over each filet. Then, evenly distribute 1/2 teaspoon of ginger to each fish. Top each filet evenly with 1 tablespoon chili-garlic sauce each.
  • Place the green onions onto the sheet pan next to the red snapper.
  • Place into the oven and bake for 15-20 minutes, or until the red snapper has reached 145 degrees. (If the filets are not even in size and one filet reaches 145 degrees before the other, remove the done fish from the oven). Remove from the oven.
  • While the fish is baking, place the canola oil and garlic pieces into a medium skillet. Over low heat, infuse the oil with the garlic, about 4-5 minutes. Stir occasionally.
  • Increase the heat to medium and add the mushrooms and bok choy to the skillet and cook for 15 minutes, stir occasionally. Add the boy choy leaves and rice vinegar into the skillet and stir until wilted and combined, about 1 minute.
  • Serve the red snapper with the mushrooms and bok choy.