See more
Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Snapper in Tomato Broth

Cooking Light JANUARY 2011

  • Yield: 4 servings
  • Total: 20 Minutes


  • 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.

Nutritional Information

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

Go to Full Version of

Snapper in Tomato Broth Recipe