Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light January 2011


Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary test

20 mins
4 servings


Ingredient Checklist


Instructions Checklist
  • Sprinkle salt over fillets. Dredge fillets in flour, shaking off excess.

  • 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.

  • 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.

Nutrition Facts

263 calories; fat 8.1g; saturated fat 1.3g; mono fat 4.6g; poly fat 1.5g; protein 37g; carbohydrates 8.6g; fiber 2g; cholesterol 64mg; iron 1.3mg; sodium 444mg; calcium 78mg.