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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Recipe Summary

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

Fish Stock

Ingredients

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Directions

Instructions Checklist
  • 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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