Maple and Clementine Glazed Snapper
2 fillets of wild caught snapper
3 cloves of garlic
zest and juice of one clementine
2 tablespoons grapeseed oil
1/4 cup maple syrup
1/4 cup low sodium soy sauce
1 clementine segmented
1 lb steamed broccoli
salt and pepper
Heat one tablespoon of the oil in a saucepan over medium. To that add the garlic and zest, releasing their fragrance and oils for 1 minute. Then add the maple syrup, soy sauce, and juice of one clementine. Turn off the heat and set aside.
Season the fish with salt and pepper, then drizzle the remaining tablespoon of oil over the fish. Spread over the fillet with your fingers to coat evenly. ( I used a nonstick grill pan, so the oil is really optional unless you are using something that is not nonstick).
Heat a grill pan over medium-high and place the fish in the pan, skin side down. Cover the fish with a piece of foil loosely so that it steams. After 4-5 minutes, flip the fish and cover with foil for another 2-3 minutes, or until it starts to flake.
Split the reserved glaze in half, placing some in a small bowl. Leave the rest in the saucepan and add the steamed broccoli and clementine segments to the pan, coating them with the sauce.
Flip the fish once more so that they are skin side down. Using a basting brush, brush the reserved glaze over the tops of the fish. Return the foil so that the glaze gets sticky, about one minute. The fish is ready when it flakes when grazed with a fork.
I served this with honey cornbread (made with almond milk) because Bryan and I had a lot of rice last week. You can serve it with polenta or rice instead.
This really worked out for me as my main craving is natural sweetness, like that of fruit. I also love Chinese food, but try not to eat it out because of the high fat, sodium and all over greasiness. This glaze/sauce taste like a fresher, healthier version of the orange sauce used for Chinese orange chicken. So if you like that, you will like this!