Snapper in Tomato Broth
By Kplmrm
Yield: 4 servings
Nutritional Information
Calories:263
Fat:8.1g (sat 1.3g,mono 4.6g,poly 1.5g)
Protein:37g
Carbohydrate:8.6g
Fiber:2g
Cholesterol:64mg
Iron:1.3mg
Sodium:444mg
Calcium:78mg
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
Details
Adapted from find.myrecipes.com
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.
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