Fish

Snapper with Zucchini and Tomato (Cooking Light) is for Dinner.

Snapper with Zucchini and Tomato (Cooking Light) takes 40 minutes to prepare.

Snapper with Zucchini and Tomato (Cooking Light) takes 40 minutes to cook.

Snapper with Zucchini and Tomato (Cooking Light) makes 2 servings.

The ingredients for Snapper with Zucchini and Tomato (Cooking Light) are:

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
2 cups 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

Here is how you make Snapper with Zucchini and Tomato (Cooking Light):

1. 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; saut? 3 minutes or until zucchini is tender.2. Combine zucchini mixture, tomato, remaining 1/8 teaspoon salt, remaining 2 teaspoons oil, basil, and juice; toss gently. Serve with fish.Serving Size: Serves 2 (serving size: 1 fillet and 1 cup zucchini mixture).Number of Servings: 2Recipe submitted by SparkPeople user MASCARAK.

The nutritional information for Snapper with Zucchini and Tomato (Cooking Light) is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 311.0

• Total Fat: 5.6 g
• Cholesterol: 79.9 mg
• Sodium: 692.8 mg
• Total Carbs: 18.6 g
• Dietary Fiber: 4.1 g
• Protein: 47.2 g