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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.

Bruce Weinstein and Mark Scrabrough
Recipe by Cooking Light July 2012

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

303 calories; fat 11.8g; saturated fat 1.8g; mono fat 7.3g; poly fat 1.8g; protein 36.8g; carbohydrates 7.8g; fiber 1.9g; cholesterol 63mg; iron 1mg; sodium 602mg; calcium 83mg.
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