- Calories 263
- Fat 8.1g
- Satfat 1.3g
- Monofat 4.6g
- Polyfat 1.5g
- Protein 37g
- Carbohydrate 8.6g
- Fiber 2g
- Cholesterol 64mg
- Iron 1.3mg
- Sodium 444mg
- Calcium 78mg
Snapper in Tomato Broth
Photo: John Autry; Styling: Leigh Ann Ross
How to Make It
Step 1
Sprinkle salt over fillets. Dredge fillets in flour, shaking off excess.
Step 2
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.
Step 3
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.
Step 4
Sustainable Choice: At the seafood counter, look for Hawaiian gray snapper or Northwest Hawaiian ruby snapper.
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DonnaGG's Review
Very healthy and easy to make on the stove top. Love the mint and peas. Delicious and light. Made a side of brown rice to go with it. I would definately make it again.
nkgler's Review
I was a little worried about this one. I'd never used clam juice before. I actually really enjoyed this recipe and so did my husband. The broth was great and the mint added an interesting twist - I did add a little salt and pepper. I served this with white rice and we ate it much like we eat my husbands Asian dishes. I'd make it again.
jeno1231's Review
This fit the bill for a quick and easy evening dinner. The mint and peas combine with the clam juice to give it a light, bright flavor. If you are looking for a new preparation for fish in a hurry, look no further.
CherCooks411's Review