Minted Red Snapper with Zucchini
5 ounces fresh or frozen red snapper fillets, 1 inch thick
teaspoon white pepper
cup chicken broth
cup dry white wine
sprigs fresh mint
tablespoons olive oil
medium yellow summer squash (6 ounces), coarsely chopped
medium zucchini (6 ounces), coarsely chopped
teaspoons snipped fresh mint
- Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish fillets with salt and white pepper. In an extra-large skillet combine Fish Stock, white wine, mint sprigs, olive oil, and butter. Bring to boiling; reduce heat. Add fish fillets; cover and simmer gently for 8 to 10 minutes or until fish flakes easily when tested with a fork, adding the yellow squash and zucchini the last 2 to 3 minutes of cooking.
- With a slotted spatula, transfer fillets, squash, and zucchini to serving plates; keep warm. Discard cooked mint.
- Bring juices in skillet to boiling over high heat; cook about 6 minutes or until the sauce is thickened and reduced to 1/2 cup. Pour over the fillets. Squeeze a lemon wedge over each fillet. Sprinkle with the snipped mint.
pounds fish bones (including heads and tails, if desired)
cups cold water
- In a large saucepan combine fish bones with the cold water. Bring to boiling over high heat. Reduce heat and simmer, covered, for 45 minutes. Strain stock; cool. Store leftover stock in a covered container in the refrigerator for 1 day or freeze for up to 3 months.
Nutrition Facts(Minted Red Snapper with Zucchini)
- Per serving:
- 263 kcal cal.,
- 12 g fat
- (3 g sat. fat,
- 2 g polyunsaturated fat,
- 6 g monounsatured fat),
- 61 mg chol.,
- 195 mg sodium,
- 5 g carb.,
- 2 g fiber,
- 2 g sugar,
- 31 g pro.
- Percent Daily Values are based on a 2,000 calorie diet