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Red Snapper With Vegetable Julienne

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Ingredients
  Chicken broth 1⁄2 Cup (8 tbs) (Preferably Reduced-Sodium)
  Dry white wine/Chicken broth 1⁄4 Cup (4 tbs)
  Black pepper 1⁄4 Teaspoon
  Bay leaf 1
  Onion 1 Small, quartered
  Red snapper fillets 1 1⁄4 Pound
  Celery ribs 2 , cut into 3 inch long matchsticks
  Bell pepper 1 Medium, cut into thin strips (Yellow Or Green)
  Leek 1 Large, cut into 3 inch-long matchsticks (White And Tender Green Parts Only)
  Carrot 1 Large, cut into 3 inch long matchsticks
  Cornstarch 2 Tablespoon
Directions

1. In a large skillet, bring the broth, wine, black pepper, bay leaf, and onion quarters to a boil over medium-high heat. Add the fish, reduce the heat to low, cover, and simmer until the fish just flakes when tested with a fork, about 10 minutes. With a slotted spatula, carefully remove the fish to a plate and cover loosely with foil to keep warm.
2. Discard the bay leaf. Bring the broth to a boil over medium-high heat and cook uncovered to reduce it to 1 cup, about 5 minutes.
3. Add the celery, bell pepper, leek, and carrot, reduce the heat to low, cover, and simmer until the vegetables are crisp-tender, about 11 minutes.
4. Return the broth to a boil over medium-high heat and stir in the cornstarch mixture. Cook until thickened slightly, 1 to 2 minutes.
5. Serve the fish topped with the sauce and vegetables.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Poached
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes

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