Snapper with Zucchini and Tomato

Snapper with Zucchini and Tomato Recipe
Photo: Johnny Autry and Randy Mayoy; Styling: Cindy Barr and Lindsey Lower
Lemon juice and rind brighten this Snapper with Zucchini and Tomato dinner for two. Vermouth also adds a hit a flavor to the vegetables.

Yield:

Serves 2 (serving size: 1 fillet and 1 cup zucchini mixture)

Recipe from

Nutritional Information

Calories 303
Fat 11.8 g
Satfat 1.8 g
Monofat 7.3 g
Polyfat 1.8 g
Protein 36.8 g
Carbohydrate 7.8 g
Fiber 1.9 g
Cholesterol 63 mg
Iron 1 mg
Sodium 602 mg
Calcium 83 mg

Ingredients

4 teaspoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 (6-ounce) snapper fillets
2 tablespoons dry vermouth or white wine
1 cup diced zucchini
1 1/2 tablespoons minced shallots
1 teaspoon chopped fresh oregano
1 teaspoon grated lemon rind
1 cup halved cherry tomatoes
1 tablespoon chopped fresh basil
2 teaspoons fresh lemon juice

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over fish. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. Remove fish from pan; keep warm. Add vermouth; cook until liquid almost evaporates. Add zucchini, shallots, oregano, lemon rind, 1 teaspoon oil, and 1/8 teaspoon salt; sauté 3 minutes or until zucchini is tender.

2. Combine zucchini mixture, tomato, remaining 1/8 teaspoon salt, remaining 2 teaspoons oil, basil, and juice; toss gently. Serve with fish.

Note:

Bruce Weinstein and Mark Scrabrough,

July 2012
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