• 1/4 cup olive oil
• 1 lemon, juiced
• 3 tablespoons honey
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 4 (6 to 8-ounce) red snapper filets, skin on
• 1 cup thinly sliced cucumber
• 1/4 cup rice wine vinegar
• 2 (9-ounce) packages Gefen lo-mein noodles, cooked, drained and cooled
• 2 tablespoons toasted sesame oil
• 1 tablespoon soy sauce
• 1 lime, juiced
• 2 teaspoons black sesame seeds

In a small bowl, combine olive oil, lemon juice, honey, garlic powder, salt and cayenne pepper and whisk. Pour over fish filets in a shallow baking dish and cover with plastic wrap. Marinate for 30 minutes at room temperature or for up to 3 hours in the refrigerator.

Meanwhile, combine cucumbers and rice wine vinegar and marinate for 20 minutes.

Preheat oven to 400 F. Remove fish from marinade and place on a greased baking sheet. Bake for 15 minutes or until fish is flakey and firm.

While fish is baking, in a large bowl, combine cold noodles with sesame oil, soy sauce, lime juice and sesame seeds and toss to coat. Drain cucumbers and add to noodles.

Divide noodle mixture between 4 plates and top each with a snapper filet. Serve warm snapper with cold or room temperature noodles.