Dinner in 20 minutes: Quick-braised snapper | TheUnion.com

Dinner in 20 minutes: Quick-braised snapper

Quick-Braised Snapper in Cilantro Broth. Illustrates ONTHEFRIDGE (category d), by Bonnie S. Benwick (c) 2013, The Washington Post. Moved Monday, May 6, 2013. (MUST CREDIT: Photo for The Washington Post by Deb Lindsey; tableware from Crate and Barrel)
The Washington Post | THE WASHINGTON POST

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

Quick-Braised Snapper in Cilantro Broth

2 servings


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


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 each fillet in a wide, shallow bowl. Pour half of the pan sauce/broth over each one.

Serve right away.

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