Minted Red Snapper with Zucchini

Fresh mint flavors the fish and the vegetable poaching liquid for a fresh-from-the-garden flavor.

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Minted Red Snapper with Zucchini

Directions

  1. 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.
  2. With a slotted spatula, transfer fillets, squash, and zucchini to serving plates; keep warm. Discard cooked mint.
  3. 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.

Fish Stock

Directions

  1. 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.
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Nutrition Facts (Minted Red Snapper with Zucchini)

  • Per serving:
  • 263 kcal ,
  • 12 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 61 mg chol. ,
  • 195 mg sodium ,
  • 5 g carb. ,
  • 2 g fiber ,
  • 2 g sugar ,
  • 31 g pro.
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