Name: Snapper with Zucchini and Tomato
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

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Snapper with Zucchini and Tomato

Course: Main Course, Seafood

Keyword: red snapper, tomato, zucchini

Servings:

Author: Cooking Light

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

Instructions

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.
Combine zucchini mixture, tomato, remaining 1/8 teaspoon salt, remaining 2 teaspoons oil, basil, and juice; toss gently. Serve with fish.
Serve with Parsley Orzo.