This recipe makes good use of end of summer zucchini and tomatoes and is good accompanied by orzo tossed with olive oil, parsley and toasted pine nuts.
Snapper With Zucchini and TomatoRecipe from Cooking Light July 2012
4 teaspoons olive oil, divided
2 6-oz snapper fillets
2 tablespoons white wine or dry vermouth
1 cup diced zucchini
1 1/2 tablespoons minced shallots
1 teaspoon chopped fresh oregano
1 teaspoon grated lemon rind
1 cup halved cherry tomatoes
1 tablespoon chopped fresh basil
2 teaspoons fresh lemon juice
1. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Season fish with salt and pepper. Add fish to pan and cook 3 minutes on each side or until desired degree of doneness. Remove fish from pan and keep warm.
2. Add white wine to pan and cook until liquid almost evaporates. At zucchini, shallots, oregano, lemon rind, 1 teaspoon oil and a pinch of salt. Saute 3 minutes or until zucchini is tender.
3. Combine zucchini mixture, tomato, pinch of salt, remaining teaspoon of oil, basil and lemon juice.
Toss gently and serve with fish.
I used more than 1 teaspoon of olive oil to saute the fish. I used 1/2 teaspoon dried oregano instead of fresh, and I tend to season my food more liberally with salt and pepper than Cooking Light. In the last step I added the tomatoes to the saute pan to warm then the rest of the ingredients.