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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 teaspoon kosher salt |
4 (6-ounce) snapper fillets |
2 tablespoons all-purpose flour |
5 teaspoons olive oil, divided |
1 cup diced plum tomato (about 2) |
3/4 cup clam juice |
1/2 cup frozen green peas |
1/4 cup chopped fresh mint, divided |
1 tablespoon fresh lemon juice |
1/2 teaspoon dried oregano |
Directions:
1. Sprinkle salt over fillets. Dredge fillets in flour, shaking off excess.
2. Heat 4 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add fillets, and cook for 3 minutes on each side or until done.
3. Combine remaining 1 teaspoon olive oil, tomato, clam juice, peas, 2 tablespoons mint, juice, and oregano in pan; bring to a boil. Reduce heat, and simmer for 2 minutes. Spoon about 1/4 cup broth mixture into each of 4 bowls, and top each serving with 1 fillet. Garnish with the remaining 2 tablespoons mint.
4. Sustainable Choice: At the seafood counter, look for Hawaiian gray snapper or Northwest Hawaiian ruby snapper.
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