Instructions: In a small bowl, stir together the orange juice and ginger; set aside.

If using skin-on snapper fillets, make 2 to 3 shallow slashes in the skin side to help prevent the fillets from curling as they cook. Season the fish on both sides with salt and pepper, then coat lightly with flour, patting to remove the excess.

Heat the oil in a large, heavy skillet over medium-high heat. Add the snapper fillets and cook until lightly browned, 2 to 3 minutes. Turn and continue cooking until browned and just opaque through, 2 to 3 minutes longer. Transfer to individual plates and set aside, covered to keep warm.

Add the orange juice mixture to the skillet, bring to a boil and boil until reduced by about half, 1 to 2 minutes. Drizzle the sauce over the fillets and serve right away.

This recipe yields 2 servings.

Comments: Pan-frying seems to really suit red snapper, lightly crisping the outside while leaving the dense flesh moist and tender.

This recipe couldnt be much simpler, with a light, refreshing sauce made in the same pan that the fish is cooked in. Ten minutes max, and youve got a tasty dinner on the table.

If youre feeling adventurous, a fun and delicious garnish for this dish would be slivers of fried ginger. Simply cut about one tablespoon of julienned fresh ginger and fry it in a small skillet of hot oil until lightly browned and crisp, less than one minute. Drain on paper towels and sprinkle over the fillets for serving.

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