Snapper with Zucchini & Mushrooms |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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âLooking for a way to keep your familyâs meals light and high in veggie content? This recipe is it.â Colorful tomatoes, mushrooms and zucchini make a surprisingly filling topping for this fish. Itâs yummy with pork, too. Lisa Glogow - Aliso Viejo, California Ingredients:
3 cups diced zucchini |
2 cups halved fresh mushrooms |
3/4 cup chopped sweet onion |
2 tablespoons olive oil, divided |
3 garlic cloves, minced |
1 can (14-1/2 ounces) diced tomatoes, undrained |
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil |
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon crushed red pepper flakes, optional |
4 red snapper or orange roughy fillets (6 ounces each) |
Directions:
1. In a large nonstick skillet coated with cooking spray, saute the zucchini, mushrooms and onion in 1 tablespoon oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, basil, oregano, salt, pepper and pepper flakes if desired. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender.
2. Meanwhile, in another large nonstick skillet coated with cooking spray, cook fillets in remaining oil over medium heat for 4-6 minutes on each side or until fish flakes easily with a fork. Serve with vegetable mixture. Yield: 4 servings.
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