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)
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:
July 2012
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