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The Washington Post

Quick-Braised Snapper in Cilantro Broth

Quick-Braised Snapper in Cilantro Broth 2.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Dinner in Minutes May 1, 2013

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.


Servings: 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

Directions

Mince the garlic and shallot (together is okay). 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; puree 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 one fillet in each wide, shallow bowl. Pour half of the pan sauce/broth over each one.

Serve right away.


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Recipe Source

Adapted from "The Newlywed Cookbook: 200 Simple Recipes and Original Meals for the Happy Couple," by Robin Miller (Sourcebooks, 2013).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 230


% Daily Values*

Total Fat: 7g 11%

Saturated Fat: 2g 10%

Cholesterol: 70mg 23%

Sodium: 400mg 17%

Total Carbohydrates: 3g 1%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 36g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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