Sprinkle salt over fillets. Dredge fillets in flour, shaking off excess.
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.
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
Very light, totally delicious. I found this recipe via the iPad menu app, and made all the recommended sides, too (Spinach with Garlic Dressing, Ciabatta with Olive Oil Dip). The meal was a hit, and was fairly simple to prepare. The flavors are bright, fresh and vibrant - especially at this time of year (late June).
I was a little worried about this one. I'd never used clam juice before. I actually really enjoyed this recipe and so did my husband. The broth was great and the mint added an interesting twist - I did add a little salt and pepper. I served this with white rice and we ate it much like we eat my husbands Asian dishes. I'd make it again.
This fit the bill for a quick and easy evening dinner. The mint and peas combine with the clam juice to give it a light, bright flavor. If you are looking for a new preparation for fish in a hurry, look no further.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!