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Red Snapper with Citrus

 

11

Yield

2

servings

Prep

20

min

Cook

40

min

Ready

60

min

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

2 each shallots
or white part of 4 scallions
*
¼ cup parsley leaves
fresh, loosely packed
8 ounces mushrooms
fresh
1 tablespoon olive oil
½ cup orange juice
½ cup clam juice
bottled
*
½ teaspoon salt
1 x black pepper
freshly ground, to taste
*
4 ounces red snapper fillets
or red snapper, perch, turbot or sole fillets

Directions

Peel and mince shallots (or trim and thinly slice scallions).

Rinse and mince parsley. Trim mushrooms, wipe clean with a damp paper towel and thinly slice (you'll have about 2 cups).

Heat oil in a large skillet over medium heat. Add shallots and cook for about 1 minute.

Add mushrooms and cook a moment more to soften slightly.

Add juices and bring to a boil.

Cover skillet and simmer gently 5 to 7 minutes until mushrooms are completely tender.

Uncover and boil over high heat about 5 minutes until liquid is somewhat thickened.

Season with half the salt and pepper.

Place fish fillets over mushrooms. Sprinkle with remaining salt and pepper.

Reduce heat to medium low, cover and steam fillets 6 to 8 minutes until just opaque in center (or bake covered at 350℉ (180℃) for 15 minutes).

Sprinkle fish with parsley and serve immediately.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 149g (5.3 oz)
Amount per Serving
Calories 16440% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 628mg 26%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 32g
Vitamin A 17% Vitamin C 54%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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