Red Snapper With Stewed Vegetables
Nutritiouse and very yummy too!
Yield
8 servingsPrep
25 minCook
35 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
new potatoes
quartered, skin on |
*
|
| 1 | each |
yellow summer squash
cut into half inch slices |
|
| 1 | each |
zucchini
cut into half inch slices |
|
| 1 | x |
olive oil
as needed |
*
|
| 1 | clove |
garlic
minced |
|
| ½ | cup |
white wine
dry |
*
|
| 2 | each |
lemons
juice |
|
| 1 ½ | cups |
chicken broth
|
|
| 1 | each |
sweet red bell peppers
(any color), roasted, peeled, seeded, and cut into 1/4 inch strips |
|
| 1 | bunch |
chives
chopped |
*
|
| 1 | bunch |
tarragon leaves
chopped |
*
|
| 4 | each |
red snapper fillets
skin on, 5 oz each |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
new potatoes
quartered, skin on |
*
|
| 1 | each |
yellow summer squash
cut into half inch slices |
|
| 1 | each |
zucchini
cut into half inch slices |
|
| 1 | x |
olive oil
as needed |
*
|
| 1 | clove |
garlic
minced |
|
| 118 | ml |
white wine
dry |
*
|
| 2 | each |
lemons
juice |
|
| 355 | ml |
chicken broth
|
|
| 1 | each |
sweet red bell peppers
(any color), roasted, peeled, seeded, and cut into 1/4 inch strips |
|
| 1 | bunch |
chives
chopped |
*
|
| 1 | bunch |
tarragon leaves
chopped |
*
|
| 4 | each |
red snapper fillets
skin on, 5 oz each |
*
|
Directions
Sauté the potatoes, squash, and zucchini, in olive oil for 4 minutes.
Add the garlic and sauté one more minute.
Add the wine, lemon juice, stock, salt and pepper.
Bring to a boil and then simmer for 30 minutes or until the vegetables are soft.
Add the bell pepper about five minutes before the vegetables are done and the chives and tarragon one minute before.
Season both sides of the snapper fillets with salt and pepper.
Heat another skillet with olive oil and sear the snapper, skin side down, for three minutes or until crisp.
Flip it and sauté for another five minutes or until the fish reaches an internal temperature of 140 degrees.
Place the stewed vegetables in a bowl with the fish fillets on top.
