Snapper with Zucchini and Tomato

12 Reviews
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Serves 2 (serving size: 1 fillet and 1 cup zucchini mixture)
By Bruce Weinstein and Mark Scrabrough
July 2012
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 303
  • Fat 11.8g
  • Satfat 1.8g
  • Monofat 7.3g
  • Polyfat 1.8g
  • Protein 36.8g
  • Carbohydrate 7.8g
  • Fiber 1.9g
  • Cholesterol 63mg
  • Iron 1mg
  • Sodium 602mg
  • Calcium 83mg

How to Make It

Step 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.

Step 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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Ratings & Reviews

Edible but not delicious

Lopo77
June 17, 2015
This needed a little more flavor. I liked that it was light and very fresh but I think some garlic would have given it a nice oomph. 

Wespas's Review

islandkayaker
August 05, 2014
Delicious and easy to prepare. Very flavorful. Used talapia filets and shortened the sauté time slightly. Have prepared at least 3 times now. My husband loves it. Served with orzo pilaf. Looks very pretty when plated. Thinking of using boneless skinless chicken next time.

daneanp's Review

daneanp
November 21, 2013
Delicious! I used Tilapia and pinot blanc. Didn't have fresh oregano, dried worked great. Served with roasted garlic couscous.

Zenada's Review

brognes
October 10, 2013
N/A

Suze02's Review

Bicicletta
August 20, 2013
I liked it okay, but not quite as flavorful as I would have liked. My husband got up and put soy sauce and sriracha on it--so I guess I won't be making it again. Visually, it was very pretty and it was super easy to make.

islandkayaker's Review

Suze02
August 18, 2013
My goodness this was super easy! Choose organic zucchini and tomatoes and don't skimp; we added extra of each and tossed in a 1/2 teaspoon of lemon thyme, too. A Pinot Gris worked well in a pinch to deglaze the pan. Our fish did not "crisp-up" to match the main picture, but tasted fresh and light. Plates-up nicely on "white". Good job, Cooking Light.

Bicicletta's Review

pmetts
July 08, 2013
N/A

jodioschmidt's Review

Zenada
January 08, 2013
This was very easy and quick to pull together. Everyone loved it. I didn't change any ingredients, but did warm the tomato mixture with the zucchini before pouring over the fish. I served over orzo with Parm and basil mixed in.

Lopo77's Review

carolfitz
September 09, 2012
Great vegetables with an original flavor thanks to the oregano and vermouth.

carolfitz's Review

jodioschmidt
August 03, 2012
Very nice flavors, attractive presentation. Made with loin of cod. Followed recipe except we cooked the fish in one pan and the zucchini in another at the same time. Then we deglazed the fish skillet with vermouth and added the tomato and zucchini mixtures to blend. Plated the recommended herbed orzo first, fish slightly atop, then the veg & sauce over all. Small spinach salad to start. NOTE: the recipe is only for two servings.