Serves: 4
Total Calories: 138
Combine 1 cup wine, agave, mustard and lemon juice bring to simmer. Remove from heat. Brown snapper in skillet with metal handle 1 minute on each side remove from heat. Slice bananas at a slight angle and arrange on snapper fillets. Pour agave-mustard glaze evenly over bananas and fish. Glaze under broiler or salamander. Transfer snapper to plate. Reduce leftover liquid in pan, adding 1/2 cup wine. Pour over fish and garnish with fried leeks.
This Agave-Mustard Glazed Roasted Red Snapper with Bananas and Leeks recipe is from the Agave Recipes Cookbook. Download this Cookbook today.
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