Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Red Snapper With Stewed Vegetables

StarStarStarStarHalf star

Your rating

Recipe

Nutritiouse and very yummy too!

 

Yield

8 servings

Prep

25 min

Cook

35 min

Ready

60 min
Low 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
* Camera
1 each yellow summer squash
cut into half inch slices
Camera
1 each zucchini
cut into half inch slices
Camera
1 x olive oil
as needed
* Camera
1 clove garlic
minced
Camera
½ cup white wine
dry
* Camera
2 each lemons
juice
Camera
1 ½ cups chicken broth
Camera
1 each sweet red bell peppers
(any color), roasted, peeled, seeded, and cut into 1/4 inch strips
Camera
1 bunch chives
chopped
* Camera
1 bunch tarragon leaves
chopped
* Camera
4 each red snapper fillets
skin on, 5 oz each
* Camera

Ingredients

Amount Measure Ingredient Features
8 each new potatoes
quartered, skin on
* Camera
1 each yellow summer squash
cut into half inch slices
Camera
1 each zucchini
cut into half inch slices
Camera
1 x olive oil
as needed
* Camera
1 clove garlic
minced
Camera
118 ml white wine
dry
* Camera
2 each lemons
juice
Camera
355 ml chicken broth
Camera
1 each sweet red bell peppers
(any color), roasted, peeled, seeded, and cut into 1/4 inch strips
Camera
1 bunch chives
chopped
* Camera
1 bunch tarragon leaves
chopped
* Camera
4 each red snapper fillets
skin on, 5 oz each
* Camera

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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 140g (4.9 oz)
Amount per Serving
Calories 3921% 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?
 

Email this recipe