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Red Snapper With Stewed Vegetables

Submitted by happyzhangbo

Nutritiouse and very yummy too!

YIELD

8 servings

PREP

25 min

COOK

35 min

READY

60 min

Ingredients

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 *

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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 140g (4.9 oz)

Amount per Serving

Calories 39 21% of calories from fat

% Daily Value *

Total Fat 1g 1%

Saturated Fat 0g 1%

Trans Fat 0g

Cholesterol 1mg 0%

Sodium 200mg 8%

Total Carbohydrate 2g 2%

Dietary Fiber 1g 5%

Sugars g

Protein 4g

Vitamin A 18% • Vitamin C 104%

Calcium 2% • Iron 3%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb