Snapper in Tomato Broth

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Snapper in Tomato BrothRecipe
Photo: John Autry; Styling: Leigh Ann Ross
4 servings


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1/2 teaspoon kosher salt
4 (6-ounce) snapper fillets
2 tablespoons all-purpose flour
5 teaspoons olive oil, divided
1 cup diced plum tomato (about 2)
3/4 cup clam juice
1/2 cup frozen green peas
1/4 cup chopped fresh mint, divided
1 tablespoon fresh lemon juice
1/2 teaspoon dried oregano


Total: 20 Minutes

1. Sprinkle salt over fillets. Dredge fillets in flour, shaking off excess.

2. Heat 4 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add fillets, and cook for 3 minutes on each side or until done.

3. Combine remaining 1 teaspoon olive oil, tomato, clam juice, peas, 2 tablespoons mint, juice, and oregano in pan; bring to a boil. Reduce heat, and simmer for 2 minutes. Spoon about 1/4 cup broth mixture into each of 4 bowls, and top each serving with 1 fillet. Garnish with the remaining 2 tablespoons mint.

Sustainable Choice: At the seafood counter, look for Hawaiian gray snapper or Northwest Hawaiian ruby snapper.

Created date

December 2010

Nutritional Information

Calories 263
Fat 8.1 g
Satfat 1.3 g
Monofat 4.6 g
Polyfat 1.5 g
Protein 37 g
Carbohydrate 8.6 g
Fiber 2 g
Cholesterol 64 mg
Iron 1.3 mg
Sodium 444 mg
Calcium 78 mg