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Snapper in Tomato Broth

Photo: John Autry; Styling: Leigh Ann Ross
Total time 20 mins
Yield 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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