Minted Red Snapper with Zucchini Ingredients 4 5-ounce fresh red snapper, yellowtailed snapper, or grouper fillets, 1 inch thick 1/8 teaspoon salt 1/8 teaspoon white pepper 2/3 cup Fish Stock (see recipe below) or chicken broth 1/3 cup dry white wine 6 sprigs fresh mint 2 tablespoons olive oil 1 tablespoon butter 1 medium yellow summer squash, cut in julienne strips (6 ounces) 1 medium zucchini, thinly sliced (6 ounces) 2 teaspoons lemon juice 4 teaspoons julienne-cut fresh mint
Directions 1. Rinse fish; pat dry. Sprinkle fish fillets with the salt and pepper. In a 12-inch skillet, combine the 2/3 cup Fish Stock, the white wine, sprigs of mint, oil, and butter. Bring to boiling; reduce heat. Add fish fillets. Cover and simmer gently for 8 to 10 minutes or until fish flakes easily with a fork, adding the yellow squash and zucchini the last 2 to 3 minutes of cooking. 2. With a slotted spatula, transfer fillets, squash, and zucchini to oval serving dishes or dinner plates; keep warm. Discard cooked mint. 3. Bring the skillet juices to boiling over high heat; continue cooking for about 6 minutes or until the sauce is thickened and reduced to 1/2 cup. Add the julienne-cut mint and lemon juice. Pour over the fillets. Makes 4 servings. Fish Stock: In a large saucepan, combine 2 pounds fish bones (including heads and tails, if you like) with enough cold water to cover (about 4 cups). Bring to boiling over high heat. Reduce heat and simmer, covered, for 45 minutes. Strain. Makes 3-1/2 cups stock. No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.138 / Virus Database: 270.5.12/1595 - Release Date: 8/6/2008 8:23 AM [Non-text portions of this message have been removed]
