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).
Snapper in Tomato Broth
Photo: John Autry; Styling: Leigh Ann Ross
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Amount per serving
- Calories: 263
- Fat: 8.1g
- Saturated fat: 1.3g
- Monounsaturated fat: 4.6g
- Polyunsaturated fat: 1.5g
- Protein: 37g
- Carbohydrate: 8.6g
- Fiber: 2g
- Cholesterol: 64mg
- Iron: 1.3mg
- Sodium: 444mg
- Calcium: 78mg
- 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.
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