MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Minted Red Snapper w/Zucchini
Categories: Seafood, Herbs, Squash, Wine, Citrus
Yield: 4 Servings
4 (5 oz ea) red snapper
- filets; 1" thick
1/8 ts (ea) salt & white pepper
2/3 c Chicken broth
1/3 c Dry white wine
6 Sprigs fresh mint
2 tb Olive oil
1 tb Butter
1 md Yellow summer squash; coarse
- chopped
1 md Zucchini; coarse chopped
4 Lemon wedges
2 ts Snipped fresh mint
MMMMM-------------------------FISH STOCK------------------------------
2 lb Fish bones including heads
- and tails
4 c Cold water
In a large saucepan combine fish bones with the cold
water. Bring to boiling over high heat. Reduce heat and
simmer, covered, for 45 minutes. Strain stock; cool.
Store leftover stock in a covered container in the
refrigerator for 1 day or freeze for up to 3 months.
Thaw fish, if frozen. Rinse fish; pat dry with paper
towels. Sprinkle fish fillets with salt and white pepper.
In an extra-large skillet combine Fish Stock, white wine,
mint sprigs, olive 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 when
tested with a fork, adding the yellow squash and zucchini
the last 2 to 3 minutes of cooking.
With a slotted spatula, transfer fillets, squash, and
zucchini to serving plates; keep warm. Discard cooked
mint.
Bring juices in skillet to boiling over high heat; cook
about 6 minutes or until the sauce is thickened and
reduced to 1/2 cup. Pour over the fillets. Squeeze a
lemon wedge over each fillet. Sprinkle with the snipped
mint.
Makes: 4 servings
Better Homes & Gardens | May 2017
MM Format by Dave Drum - 05 May 2017
Uncle Dirty Dave's Archives
MMMMM
... 3 things that will never be believed - the true, the probable, the logical. --- EzyBlueWave V3.00 01FB001F
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