Snapper with Zucchini and Tomato - 7.8g Carbs, 1.9g Fiber
From: Bruce Weinstein and Mark Scrabrough, Cooking Light - July 2012
Lemon juice and rind brighten this Snapper with Zucchini and Tomato
dinner for two. Vermouth also adds a hit a flavor to the vegetables.
Serves: 2
Serving size: 1 fillet and 1 cup zucchini mixture
4 tsp extra-virgin olive oil, divided
1/2 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
2 (6-oz) snapper fillets
2 Tbsp dry vermouth or white wine
1 cup diced zucchini
1 1/2 Tbsp minced shallots
1 tsp chopped fresh oregano
1 tsp grated lemon rind
1 cup halved cherry tomatoes
1 Tbsp chopped fresh basil
2 tsp fresh lemon juice
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; saute 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.
Serves: 2
Serving size: 1 fillet and 1 cup zucchini mixture
Nutrition per Serving:
303 Calories, 11.8g Fat, 1.8g Saturated Fat, 7.3g Monounsaturated Fat, 1.8g Polyunsaturated Fat, 63mg Cholesterol, 36.8g Protein,
7.8g Carbs, 1.9g Fiber, 1mg Iron, 602mg Sodium, 83mg Calcium
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