Snapper in Tomato Broth

By á-478

Ingredients

• 1/2 tsp K salt
• 4 6 ounce snapper fillets
• 2 TBSP all purpose flour
• 5 tsp olive oil, divided
• 1 cup diced plum tomato (about 2)
• 3/4 cup clam juice
• 1/2 cup frozen green peas
• 1/4 cup fresh mint, divided
• 1 TBSP fresh lemon juice
• 1/2 tsp dried oregano

Preparation

Step 1

Sprinkle salt over fillets, dredge in flour, shaking off excess.

Heat 4 teaspoons EVOO in skillet, med high heat. Add fillets and cook for 2-4 minutes each side or until done.

Combine 1 tsp EVOO, tomato, clam juice and peas, 2 TBSP mint, juice and oregano, bring to a boil.

Reduce heat and simmer 2 minutes. Spoon 1/4 cup into each bowl, top with fish, garnish with remaining mint.