1 lb red snapper filets*
⅛ teaspoon salt
⅛ teaspoon black pepper
¼ teaspoon garlic powder
3 tablespoon honey
1.5 tablespoon sriracha (hot chili sauce, made by Huy Fong)
1 tablespoon orange juice
- Preheat oven to 450 degrees.
a large sheet of aluminum foil on a baking pan. Lightly grease the
foil, then lay fish on top of foil. Sprinkle with salt, pepper, and
garlic powder. Squeeze juice from half of the lime onto the fish and
allow to sit for about 5 minutes.
in a small bowl, mix together the honey, sriracha, and orange juice.
Squeeze the remainder of the lime juice into the bowl. Stir to combine.
Taste for heat. If it's too spicy, add extra honey, lime juice, or
orange juice until you can tolerate the heat.
- Seal the pouch, allowing a small hole for steam to escape.
- Place in oven and bake for 12-15 minutes, until fish flakes easily.
Open the foilet packet for the last few minutes. This will allow the
top of the fish to crisp up a bit, and the sauce to thicken.
Recipe courtesy of Blackberry Babehttps://blackberrybabe.com/2015/07/23/sweet-and-sp...