Snapper with Zucchini and Tomato

By á-2233

Cooking Light
Calories: 303
Fat: 11.8g
Saturated fat: 1.8g
Monounsaturated fat: 7.3g
Polyunsaturated fat: 1.8g
Protein: 36.8g
Carbohydrate: 7.8g
Fiber: 1.9g
Cholesterol: 63mg
Iron: 1mg
Sodium: 602mg
Calcium: 83mg

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

Preparation

Step 1

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.