Minted Red Snapper with Zucchini | Midwest Living
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Minted Red Snapper with Zucchini

Minted Red Snapper with Zucchini

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  • Makes: 4 servings
  • Prep 1 hr
  • Cook 8 mins

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Ingredients

  • 4 ounces fresh red snapper, yellowtailed snapper, or grouper fillets, 1 inch thick
  • 1/8 teaspoon salt
  • 1/8 teaspoon white pepper
  • 2/3 cup Fish Stock (see recipe below) or chicken broth
  • 1/3 cup dry white wine
  • 6 sprigs fresh mint
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 yellow summer squash, cut in julienne strips (6 ounces)
  • 1 zucchini, thinly sliced (6 ounces)
  • 2 teaspoons lemon juice
  • 4 teaspoons julienne-cut fresh mint

Directions

  1. Rinse fish; pat dry. Sprinkle fish fillets with the salt and pepper. In a 12-inch skillet, combine the 2/3 cup Fish Stock, the white wine, sprigs of mint, oil, and butter. Bring to boiling; reduce heat. Add fish fillets. Cover and simmer gently for 8 to 10 minutes or until fish flakes easily with a fork, adding the yellow squash and zucchini the last 2 to 3 minutes of cooking.
  2. With a slotted spatula, transfer fillets, squash, and zucchini to oval serving dishes or dinner plates; keep warm. Discard cooked mint.
  3. Bring the skillet juices to boiling over high heat; continue cooking for about 6 minutes or until the sauce is thickened and reduced to 1/2 cup. Add the julienne-cut mint and lemon juice. Pour over the fillets. Makes 4 servings.

Make Ahead Tip

  • Prepare the stock as directed. Refrigerate for 1 day or freeze for longer storage.

Fish Stock

Ingredients

  • 2 pounds fish bones (including heads and tails, if desired)
  • 4 cups cold water

Directions

  1. In a large saucepan combine fish bones with the cold water. Bring to boiling over high heat. Reduce heat and simmer, covered, for 45 minutes. Strain stock; cool. Store leftover stock in a covered container in the refrigerator for 1 day or freeze for up to 3 months.

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