Braised snapper recipe is, well, a snap

DEB LINDSEY/The Washington Post Quick-Braised Snapper in Cilantro Broth.
DEB LINDSEY/The Washington Post
Story by Bonnie S. Benwick
(The Washington Post)
Tue, May 14, 2013
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The fish stays moist and looks lovely when presented in this light broth. To complete the meal, it would be easy to toss in a small amount of blanched fresh peas, snow peas or haricots verts.

Quick-Braised Snapper in Cilantro Broth

1 clove garlic

1 shallot

1 lemon

2 teaspoons olive oil

3/4 cup no-salt-added chicken broth

1/4 cup packed cilantro leaves

1/4 teaspoon kosher or fine sea salt

1/4 teaspoon freshly ground black pepper

Two 6-ounce pieces skin-on red snapper fillets, pin bones removed

Mince the garlic and shallot (together is OK). Squeeze 2 tablespoons of juice from the lemon into a mini food processor or blender.

Heat a teaspoon of the oil in a medium nonstick skillet over medium heat. Add the garlic and shallot, stirring to coat. Cook for 4 minutes, until they are softened and starting to take on a golden color.

Transfer to the mini food processor or blender. Add the broth, cilantro, half of the salt and half of the pepper; puree until smooth.

Heat the remaining teaspoon of oil over medium heat, in the same skillet you used to cook the garlic-shallot mixture.

Season the fillets on both sides with the remaining salt and pepper. Add the fish to the skillet, skin side up, and cook for 1 minute, then use a flexible thin spatula to turn the fillets over. Cook for 2 minutes.

Pour the blended mixture evenly over the fillets. Cook for 2 minutes or until the fish is opaque and just cooked through, yet tender.

Place each fillet in a wide, shallow bowl. Pour half of the pan sauce/broth over each one.

Serve right away. Serves 2.

Per serving: 230 calories, 36 grams protein, 3 grams carbohydrates, 7 grams fat, 2 grams saturated fat, 70 milligrams cholesterol, 400 milligrams sodium, 0 grams dietary fiber, 0 grams sugar

— Adapted from “The Newlywed Cookbook: 200 Simple Recipes and Original Meals for the Happy Couple,” by Robin Miller (Sourcebooks, 2013)

 

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