Snapper in Tomato Broth

By nanarose

Sandy Gluck, Cooking Light

JANUARY 2011

Ingredients

• 1/2 teaspoon kosher salt
• 4 (6-ounce) snapper fillets
• 2 tablespoons all-purpose flour
• 5 teaspoons olive oil, divided
• 1 cup diced plum tomato (about 2)
• 3/4 cup clam juice
• 1/2 cup frozen green peas
• 1/4 cup chopped fresh mint, divided
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon dried oregano

Preparation

Step 1

1. Sprinkle salt over fillets. Dredge fillets in flour, shaking off excess.

2. Heat 4 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add fillets, and cook for 3 minutes on each side or until done.

3. Combine remaining 1 teaspoon olive oil, tomato, clam juice, peas, 2 tablespoons mint, juice, and oregano in pan; bring to a boil. Reduce heat, and simmer for 2 minutes. Spoon about 1/4 cup broth mixture into each of 4 bowls, and top each serving with 1 fillet. Garnish with the remaining 2 tablespoons mint.

Sustainable Choice: At the seafood counter, look for Hawaiian gray snapper or Northwest Hawaiian ruby snapper.