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Zucchini-Wrapped Red Snapper with Tomato, Cumin, and Orange Sauce Recipe

Zucchini-Wrapped Red Snapper with Tomato, Cumin, and Orange Sauce Recipe

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Zucchini-Wrapped Red Snapper with Tomato, Cumin, and Orange Sauce

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Ingredients

Count

Nutrition

616

Calories

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Ingredients:

Serving

2 tsp cumin seeds
four 6- to 7-oz red snapper fillets, skinned
4 tbsp olive oil
1 large onion, sliced
1/8 tsp cinnamon
4 garlic cloves, sliced thin
1 1/2 lb plum tomatoes, cut into chunks
two 3-inch strips fresh orange zest, removed with a vegetable peeler
1/4 cup dry white wine
1/4 cup fresh orange juice
1/4 cup chopped flat-leafed parsley leaves
two 7-inch-long zucchini (each about 1/2 lb)
garnish: flat-leafed parsley sprigs

Directions:

Preheat oven to 450°F.
In a small dry heavy skillet, toast seeds over moderate heat, shaking skillet, until fragrant, being careful not to burn them, and cool.
Brush an ovenproof skillet large enough to hold red snapper fillets in one layer with 3 tablespoons oil and cook onion over moderate heat, stirring, 5 minutes, or until softened and slightly golden.
Stir in seeds, cinnamon, and garlic and cook, stirring, 1 minute. Add tomatoes and zest and cook, stirring, 5 minutes or until tomatoes are slightly softened. Stir in wine and cook, stirring, until most of liquid is evaporated. Remove pan from heat and stir in orange juice, parsley, and salt and pepper to taste.
Pat fillets dry and season with salt and pepper.
Trim ends of zucchini and with a mandoline or other hand-held slicing device, slice zucchini lengthwise into about twenty-eight 1/8-inch-thick strips. On a work surface, arrange fillets in one layer and place about 7 zucchini strips crosswise on top of each fillet, overlapping them slightly and leaving ends of fillet exposed. Carefully tuck ends of zucchini strips under each fillet and with a long spatula, transfer zucchini-wrapped fillets, zucchini strip ends down, to tomato sauce (fillets should be in one layer). Brush tops of fillets with remaining tablespoon oil and bake fillets in skillet in middle of oven 15 to 20 minutes, or until just cooked through.
Discard zest and divide fillets and sauce among 4 plates. Garnish fillets with parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	616.28 Kcal (2580 kJ)
Calories from fat	265.91 Kcal
		% Daily Value*
Total Fat	29.55g	45%
Cholesterol	18.35mg	6%
Sodium	59.7mg	2%
Potassium	737.16mg	16%
Total Carbs	58.05g	19%
Sugars	37.62g	150%
Dietary Fiber	2.67g	11%
Protein	27.8g	56%
Vitamin C	36.2mg	60%
Iron	0.8mg	4%
Calcium	60.6mg	6%

Amount Per 100 g
Calories	15.4 Kcal (64 kJ)
Calories from fat	6.64 Kcal
		% Daily Value*
Total Fat	0.74g	45%
Cholesterol	0.46mg	6%
Sodium	1.49mg	2%
Potassium	18.42mg	16%
Total Carbs	1.45g	19%
Sugars	0.94g	150%
Dietary Fiber	0.07g	11%
Protein	0.69g	56%
Vitamin C	0.9mg	60%
Calcium	1.5mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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