Crispy Red Snapper With Chili Lime Sauce

• 6 tablespoons fresh Lime Juice
• 1/2 cup water
• 2 tablespoons Sweet Chili Sauce (Asian Market)
• 2 tablespoons sugar
• 2 tablespoons fish sauce (Nam Pla)
• 1 teaspoon ground fresh chili paste (Sambal- Oleleck, my personal favorite from Asian Market)
• 4 Red Snapper Fillets
• Vegetable Oil
• 1 bunch of Scallions Shredded

1. Warm dinner plates in oven
2. Combine the first 6 ingredients into a small saucepan and bring to a simmer for 5 minutes and lower heat to only a slight simmer for 15 minutes. Set Aside.
3. Prepare 2 cast iron shallow grill pans with oil with 1 tbs oil in each pan. Heat pans on medium heat for 1 minute (these pans need to be Hot!!)
4. Slip fillets into pan flesh side down. Cook for 2-3
5. minutes. Using a fish spatula flip and repeat with skin side down. Add a bit more oil if starting to stick.
6. Plate fish (on Coconut Jasmine Rice) and spoon Chili-Lime Sauce on top. Garnish with Scallions.

lime juice, water, sweet chili sauce, sugar, fish sauce, ground fresh chili paste, red snapper, vegetable oil, scallions

Taken from www.epicurious.com/recipes/member/views/crispy-red-snapper-with-chili-lime-sauce-51391741 (may not work)