Red Snapper With Stewed Vegetables Recipe

Name: Red Snapper With Stewed Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 each new potatoes quartered, skin on; 1 each yellow summer squash cut into half inch slices; 1 each zucchini cut into half inch slices; 1 x olive oil as needed; 1 clove garlic minced; 1/2 cup white wine dry; 2 each lemons juice; 1 1/2 cups chicken broth; 1 each sweet red bell peppers (any color), roasted, peeled, seeded, and cut into 1/4 inch strips; 1 bunch chives chopped; 1 bunch tarragon leaves chopped; 4 each red snapper fillets skin on, 5 oz each

Servings: persons

8 each new potatoes quartered, skin on
1 each yellow summer squash cut into half inch slices
1 each zucchini cut into half inch slices
1 x olive oil as needed
1 clove garlic minced
1/2 cup white wine dry
2 each lemons juice
1 1/2 cups chicken broth
1 each sweet red bell peppers (any color), roasted, peeled, seeded, and cut into 1/4 inch strips
1 bunch chives chopped
1 bunch tarragon leaves chopped
4 each red snapper fillets skin on, 5 oz each

1
Saute the potatoes, squash, and zucchini, in olive oil for 4 minutes.
2
Add the garlic and saute one more minute.
3
Add the wine, lemon juice, stock, salt and pepper.
4
Bring to a boil and then simmer for 30 minutes or until the vegetables are soft.
5
Add the bell pepper about five minutes before the vegetables are done and the chives and tarragon one minute before.
6
Season both sides of the snapper fillets with salt and pepper.
7
Heat another skillet with olive oil and sear the snapper, skin side down, for three minutes or until crisp.
8
Flip it and saute for another five minutes or until the fish reaches an internal temperature of 140 degrees.
9
Place the stewed vegetables in a bowl with the fish fillets on top.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 each new potatoes quartered, skin on, 1 each yellow summer squash cut into half inch slices, 1 each zucchini cut into half inch slices, 1 x olive oil as needed, and more.

Yes, Red Snapper With Stewed Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Snapper With Stewed Vegetables

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