Baked Lemon Grass Snapper

Ingredients

• 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

Preparation

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.