Deb Lindsey / Washington Post

Quick-braised snapper in cilantro broth is easy to make and looks good, too.

Braised snapper is sure to impress

Published: Wednesday, May. 22, 2013 - 12:00 am | Page 6D

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.

Adapted from "The Newlywed Cookbook: 200 Simple Recipes and Original Meals for the Happy Couple," by Robin Miller (Sourcebooks, $35, 304 pages).

Quick-braised snapper in cilantro broth

Serves 2

INGREDIENTS

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

INSTRUCTIONS

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; purée 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.

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

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Read more articles by Bonnie S. Benwick



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