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Snapper with Zucchini and Tomato

Snapper with Zucchini and Tomato
Photo: Johnny Autry and Randy Mayoy; Styling: Cindy Barr and Lindsey Lower
Yield

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

Lemon juice and rind brighten this Snapper with Zucchini and Tomato dinner for two. Don't leave out the vermouth—it adds a nice hit of flavor to the vegetables.

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

Nutrition 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

How to Make It

  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.