I have been trying to incorporate more fish into our diet. Growing up, I think the only way I ever ate fish was at a wonderful fish fry supper. I do love fried fish! It isn’t the healthiest though.
I tried this recipe recently. It says to use red snapper or orange roughy. The seafood place didn’t have any snapper so we had the roughy—my girls LOVED it.
Snapper with Zucchini and Mushrooms
In a large, nonstick skillet coated with cooking spray saute:
- 1 Tbsp of oil
- 3 cups diced zucchini
- 2 cups halved, fresh mushrooms
- 3/4 cup chopped sweet onion
Saute until crisp-tender.
Add to pan:
- 3 garlic cloves, minced
Cook for about a minute
Add to pan:
- 1 can diced tomatoes, undrained
- 2 tsp minced fresh basil (or 1/2 tsp dried)
- 2 tsp minced fresh oregano (or 1/2 tsp dried)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp crushed red pepper flakes (optional–but oh so good!)
Bring to a boil, reduce the heat, cover and then simmer for 12-15 minutes or until the veges are tender
While your vegetables finish up:
In another nonstick skillet, coated with cooking spray, cook on medium heat:
- 1 Tbsp olive oil
- 4 fish fillets (about 6 oz each of the red snapper or of orange roughy)
- cook for about 4-6 minutes on each side or until the fish flakes easily with a fork
Serve the fish with the vegetable mixture.