Red Snapper With Vegetables
Recipe By: Cookbook Digest
Serving Size: 4
4 red snapper fillets with skin - (4 oz ea)
Salt ; to taste
Freshly-ground black pepper ; to taste
1/4 cup milk
1/4 cup flour
3 tablespoon olive oil
1/2 lemon
2 cups thinly-sliced zucchini
2 cups yellow peppers ; cored, seeded,
and sliced into 1/4" strips
1/4 cup finely-chopped shallots
1 sprig fresh rosemary
1/2 cup cherry tomatoes
Season the fish fillets with salt and pepper. Dip them in the milk
and then in the flour, tapping gently to remove the excess.
Heat 1 tablespoon of the olive oil in a large skillet over a
medium-high flame. When the oil is sufficiently hot, add the fillets,
skin-side up, and brown. Turn and cook the second side. Sprinkle
with lemon juice and transfer to a warm platter.
Heat the remaining olive oil in a skillet and add the zucchini.
Season with salt and pepper to taste and cook, stirring constantly,
for 2 minutes. Add the yellow peppers and simmer, stirring
constantly, for another 2 minutes. Add the shallots and rosemary and
continue to cook without browning. Add the cherry tomatoes and cook
until they are warmed but not wilted.
To serve, place each fillet on a plate and garnish with the sauteed
vegetables.
This recipe yields 4 servings.
Formatted by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 153 Calories; 11g Fat (61.5%
calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber;
2mg Cholesterol; 11mg Sodium. Exchanges: 1/2 Grain(Starch); 1
Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat.
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