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Pan Seared Red Snapper

2 (4 ounce) fillets red snapper
1 tablespoon olive oil
1 lemon, juiced
2 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
1/4 cup chopped green onions
1 teaspoon ground ginger Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger. Heat a nonstick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork. Serves 2. Nutrition: Calories 225 Protein 24.1g Total Fat 8.7g Sodium 143mg Cholesterol 41mg Carbohydrates 16.3g Fiber 3g 5 WW points

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