Snapper with Zucchini and Tomato

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 303
  • Fat: 11.8g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 7.3g
  • Polyunsaturated fat: 1.8g
  • Protein: 36.8g
  • Carbohydrate: 7.8g
  • Fiber: 1.9g
  • Cholesterol: 63mg
  • Iron: 1mg
  • Sodium: 602mg
  • Calcium: 83mg

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