Peppered-Honey Mustard Snapper with Herbed Orzo Risotto
If you get ahold of snapper filets that are thicker and weigh more, be sure to adjust the cook time and seasonings. This recipe is easily doubled to serve 4 to 6 individuals.
- 2 red snapper filets, about 3/4 pounds each and 1/2-inch thick.
- 1/2 tsp kosher salt, divided
- 3 tbsp extra-virgin olive oil
- 2 tbsp whole grain mustard
- 1/4 tsp black pepper
- 1/2 cup 2 oz shallots
- 1 tbsp honey
- fresh sage leaves
- lemon wedges
Heat oven to 275 degrees. Line a sheet pan with parchment paper and set aside.
Place in a food processor the olive oil, mustard, pepper, shallots and honey. Blitz until a paste-like consistency develops.
Place the snapper onto the parchment paper and season each filet with 1/4 teaspoon of salt. Coat each filet with the shallot mustard paste, about 2 tablespoons for each filet. Top the snapper with sage leaves. Place into the oven and bake for 18 minutes, or until the snapper reaches 130 degrees F internal temperature.
Remove from the oven and cover with foil. Let cool for 10 minutes. Remove the sage leaves and top with lemon juice. Serve immediately with Herbed Orzo Risotto (click here for recipe).