1 3/4 pound whole red snapper
2 tablespoon lower sodium soy sauce
1 tablespoon sherry
1 teaspoon light brown sugar
1/4 teaspoon salt
2 scallions, thinly sliced
1 tablespoon minced fresh ginger
1 tablespoon sesame oil
Preparation Instructions:
Preheat the oven to 400 degrees. With a large knife, make several slashes on both sides of the fish. Line a 9 x 13 inch metal baking pan (or small roasting pan) with foil, leaving a 2 inch overhang on both short ends. Fill the pan with water to come up to 1/4 inch. Place the fish in the pan, cover the pan with foil, and bake for 17 minutes or until the fish is just cooked through.
Meanwhile, in a small bowl, combine the soy sauce, sherry, brown sugar, and salt. Using the overhang, lift the fish from the pan and pour off the liquid. Transfer the fish to a serving platter. Spoon the soy mixture over the fish. Sprinkle with the scallions and ginger.