Baked Lemon Grass Snapper

Lemon grass is an herb used in Thai cooking. Look for long, thin stalks in the produce section of supermarkets. Dried lemon grass is also available in the Asian or spice section of supermarkets.

Yield: 2 servings (serving size: 1 fillet)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 263
  • Fat: 7.3g
  • Saturated fat: 1.2g
  • Protein: 37.4g
  • Carbohydrate: 14.1g
  • Cholesterol: 63mg
  • Iron: 2.0mg
  • Sodium: 410mg
  • Calories from fat: 25%
  • Fiber: 3.2g
  • Calcium: 119mg


  • 2 teaspoons olive oil
  • 1/4 cup chopped peeled fresh lemon grass (about 2 stalks)
  • 1/4 cup minced shallots (about 2 large)
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons low-sodium soy sauce
  • 1/4 teaspoon crushed red pepper
  • 1 lemon, thinly sliced
  • Cooking spray
  • 2 (6-ounce) snapper fillets
  • 2 tablespoons chopped fresh cilantro
  • 1 green onion, thinly sliced


  1. Preheat oven to 425°.
  2. Heat oil in a nonstick skillet over medium- high heat. Add lemon grass, shallots, and garlic; sauté 3 minutes or until tender. Remove from heat; stir in soy sauce and red pepper.
  3. Place lemon in an 11 x 7-inch baking dish coated with cooking spray; arrange fillets over lemon slices. Spoon lemon grass mixture evenly over fillets. Bake at 425° for 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with cilantro and green onions.
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