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Ingredients
- 2 x New Zealand Red Snapper, (2 1/2 pounds)
- 4 ounce Green zucchini, sliced thin
- 4 ounce Yellow squash, sliced thin
- 8 sprg whole mint
- 2 c. Fish broth
- 1 c. White wine
- 2 Tbsp. Butter
- 4 Tbsp. Extra virgin extra virgin olive oil
- 1 ounce Lemon juice
- 4 tsp Fresh mint, julienned
- Â Â Salt and pepper to taste
Directions
- Fillet New Zealand Red Snappers. Set aside. Place skeleton in a sauce pan, cover with water add in a healthy pinch of salt and simmer for 45 min. Strain and set aside.
- Preheat oven to 400 degrees. In a baking pan, arrange fillets and season with salt and white pepper. Add in zucchini and squash, mint sprigs, fish broth, white wine, butter and extra virgin extra virgin olive oil. Bake for approximately 10-12 min, or possibly till cooked. Remove the fillets to an oval serving dish and throw away mint sprigs. Reduce broth till it thickens slightly. Add in lemon juice and mint to taste. Garnish with fresh mint sprigs.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1072g | |
| Calories 1006 | |
| Calories from Fat 711 | 71% |
| Total Fat 80.51g | 101% |
| Saturated Fat 22.86g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 1748mg | 73% |
| Potassium 1360mg | 39% |
| Total Carbs 19.89g | 5% |
| Dietary Fiber 4.0g | 13% |
| Sugars 7.23g | 5% |
| Protein 13.6g | 22% |
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