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

Source: Better Homes and Gardens
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Minted Red Snapper with Zucchini

Ingredients

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Directions

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  • 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.

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

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  • 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.

Nutrition Facts (Minted Red Snapper with Zucchini)

263 calories; 12 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 61 mg cholesterol; 195 mg sodium. 867 mg potassium; 5 g carbohydrates; 2 g fiber; 2 g sugar; 31 g protein; 0 g trans fatty acid; 583 IU vitamin a; 27 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 1 mg vitamin b6; 36 mcg folate; 4 mcg vitamin b12; 81 mg calcium; 1 mg iron;

Fish Stock

Ingredients

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Directions

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  • 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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