Snapper with Zucchini and Tomato (Cooking Light)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
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 2 cups 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
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. Combine zucchini mixture, tomato, remaining 1/8 teaspoon salt, remaining 2 teaspoons oil, basil, and juice; toss gently. Serve with fish.
Serving Size: Serves 2 (serving size: 1 fillet and 1 cup zucchini mixture).
Number of Servings: 2
Recipe submitted by SparkPeople user MASCARAK.
2. Combine zucchini mixture, tomato, remaining 1/8 teaspoon salt, remaining 2 teaspoons oil, basil, and juice; toss gently. Serve with fish.
Serving Size: Serves 2 (serving size: 1 fillet and 1 cup zucchini mixture).
Number of Servings: 2
Recipe submitted by SparkPeople user MASCARAK.
Nutritional Info Amount Per Serving
- Calories: 311.0
- Total Fat: 5.6 g
- Cholesterol: 79.9 mg
- Sodium: 692.8 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 4.1 g
- Protein: 47.2 g
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