Subj : BH&G 3550
To   : All
From : Dave Drum
Date : Sat Aug 07 2021 10:47:44

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Minted Red Snapper w/Zucchini
 Categories: Seafood, Herbs, Squash, Wine, Citrus
      Yield: 4 Servings
 
      4    (5 oz ea) red snapper
           - filets; 1" thick
    1/8 ts (ea) salt & white pepper
    2/3 c  Chicken broth
    1/3 c  Dry white wine
      6    Sprigs fresh mint
      2 tb Olive oil
      1 tb Butter
      1 md Yellow summer squash; coarse
           - chopped
      1 md Zucchini; coarse chopped
      4    Lemon wedges
      2 ts Snipped fresh mint

MMMMM-------------------------FISH STOCK------------------------------
      2 lb Fish bones including heads
           - and tails
      4 c  Cold water
 
  In a large saucepan combine fish bones with the cold
  water. Bring to boiling over high heat. Reduce heat and
  simmer, covered, for 45 minutes. Strain stock; cool.
  Store leftover stock in a covered container in the
  refrigerator for 1 day or freeze for up to 3 months.
  
  Thaw fish, if frozen. Rinse fish; pat dry with paper
  towels. Sprinkle fish fillets with salt and white pepper.
  In an extra-large skillet combine Fish Stock, white wine,
  mint sprigs, olive oil, and butter. Bring to boiling;
  reduce heat. Add fish fillets; cover and simmer gently
  for 8 to 10 minutes or until fish flakes easily when
  tested with a fork, adding the yellow squash and zucchini
  the last 2 to 3 minutes of cooking.
  
  With a slotted spatula, transfer fillets, squash, and
  zucchini to serving plates; keep warm. Discard cooked
  mint.
  
  Bring juices in skillet to boiling over high heat; cook
  about 6 minutes or until the sauce is thickened and
  reduced to 1/2 cup. Pour over the fillets. Squeeze a
  lemon wedge over each fillet. Sprinkle with the snipped
  mint.
  
  Makes: 4 servings
  
  Better Homes & Gardens | May 2017
  
  MM Format by Dave Drum - 05 May 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

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