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FRESH SNAPPER, HONEY, LIME and CHILLI! YUM!

FRESH SNAPPER, HONEY, LIME and CHILLI! YUM!

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FRESH SNAPPER, HONEY, LIME and CHILLI! YUM!

Prep:  15 min  Cooking time:  10min

INGREDIENTS

mossop's honey, snapper, lime, chilli

Fresh ingredients makes for delicious meals.

1 tablespoon butter or olive oil

2 fresh limes

1/4 cup Mossop’s Rewarewa honey

1/2 cup fresh coriander

1 chili pepper

2 snapper fillets

Salt and Pepper

DIRECTIONS

Squeeze 1 1/2 limes, save half of 1 lime for garnish

Chop chilli (with or without gloves, but remember chilis can burn your skin dependent on the type)

Roughly chop coriander (Coriander stalks taste the same so can be included!)

In a small bowl, combine lime juice, Mossop’s Rewarewa honey, coriander, and chill pepper. (I do not include the seeds in my cooking, but you may like to dependent on your spice-o-meter.) Stir until runny.

Fresh honey, coriander, lime and chilli marinade

Place snapper fillets in a bowl and pour in 3/4 of the marinade, saving the remaining 1/4 of marinade. Gently work the marinade over the snapper fillets until fully covered.

Cover bowl, place in the refrigerator.

COOK

Prepare your seasonal vegetable of choice, broccoli, green beans, asparagus, or courgettes. You choose!

My garden produces courgettes through late autumn (lucky), so I have chosen to use them.

Sauté courgette strips in a bit of butter with salt and pepper for 5 minutes turning to prevent burning.

Remove vegetables set aside

Add 1 tablespoon of butter or olive oil to already hot pan

Remove your fish filets from the marinade, let excess fall back into the bowl and discard.

Place fish filets in hot pan with butter or olive oil.

Pour remaining marinade over filets in pan.

Cook for two minutes, flip, cook a further 2 minutes.

Remove from pan.

LET’S EAT! 

Garnish with remaining lime slices and or any left over coriander.

Serve with your seasonal vegetables of choice and fresh bread (optional).

Salt and pepper to taste. YUM!

 

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