Best Red Snapper Teriyaki Recipes

RED SNAPPER TERIYAKI

Red Snapper Teriyaki image

Tender vegetables and delicate fish are glazed with a flavor-packed purchased teriyaki glaze.

Provided by Betty Crocker Kitchens

Categories Entree

Time 17m

Yield 4

Number Of Ingredients 5

Ingredients

1 tablespoon vegetable oil
1 pound red snapper or cod fillet, cut into 1-inch pieces
3 cups 1-inch pieces asparagus
1 medium red bell pepper, cut into 1/4-inch strips
1/2 cup teriyaki baste and glaze

Steps:

Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add fish; stir-fry 2 minutes. Add asparagus and bell pepper; stir-fry 2 to 3 minutes or until vegetables are crisp-tender.
Stir in teriyaki baste and glaze; cook and stir 30 seconds.

Nutrition Facts : Calories 185, Carbohydrate 12 g, Cholesterol 60 mg, Fat 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1480 mg

RED SNAPPER TERIYAKI

Red Snapper Teriyaki image

Number Of Ingredients 5

Ingredients

1 tablespoon vegetable oil
1 pound red snapper fillets or other lean fish, cut into 1-inch pieces
3 cups sugar snap peas
1 medium red bell pepper, cut into 1/4-inch strips
1/2 cup teriyaki sauce baste and glaze

Steps:

Heat wok or 12-inch skillet until very hot. Add oil rotate wok to coat sides. Add fish stir-fry 2 minutes. Add peas and bell pepper stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Stir in teriyaki baste and glaze cook and stir 30 seconds.1 Serving: Calories 175 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 50mg Sodium 1,460mg Carbohydrate 11g (Dietary Fiber 2g) Protein 23g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves