Pan Seared Red Snapper

2 4-oz snapper fillets
1 T. olive oil
1 lemon, juiced
2 T. rice wine vinegar
1 t. Dijon mustard
1 T. honey
1/4 C. chopped green onions
1 t. ground ginger

Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
    
Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.