Snapper with Zucchini and Tomato |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Lemon juice and rind brighten this Snapper with Zucchini and Tomato dinner for two. Vermouth also adds a hit a flavor to the vegetables. Ingredients:
4 teaspoons extra-virgin olive oil, divided |
1/2 teaspoon kosher salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
2 (6-ounce) snapper fillets |
2 tablespoons dry vermouth or white wine |
1 cup diced zucchini |
1 1/2 tablespoons minced shallots |
1 teaspoon chopped fresh oregano |
1 teaspoon grated lemon rind |
1 cup halved cherry tomatoes |
1 tablespoon chopped fresh basil |
2 teaspoons fresh lemon juice |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over fish. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. Remove fish from pan; keep warm. Add vermouth; cook until liquid almost evaporates. Add zucchini, shallots, oregano, lemon rind, 1 teaspoon oil, and 1/8 teaspoon salt; sauté 3 minutes or until zucchini is tender.
2. Combine zucchini mixture, tomato, remaining 1/8 teaspoon salt, remaining 2 teaspoons oil, basil, and juice; toss gently. Serve with fish.
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