Snapper in Tomato Broth

Snapper in Tomato Broth Recipe
Photo: John Autry; Styling: Leigh Ann Ross


4 servings
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

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


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


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.

Sandy Gluck,

Cooking Light

January 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note