Cilantro broth is lovely with fish

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Food & Dining

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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

Makes 2 servings

1 clove garlic

1 shallot

1 lemon

2 teaspoons olive oil

¾ cup no-salt-added chicken broth

¼ cup packed cilantro leaves

¼ teaspoon kosher or fine sea salt

¼ teaspoon freshly ground black pepper

Two 6-ounce pieces skin-on red snapper fillets, pin bones removed

Mince the garlic and shallot. Squeeze 2 tablespoons of juice from the lemon into a 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 four minutes, until they are softened and starting to take on a golden color.

Transfer to the 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 one minute, then use a flexible thin spatula to turn the fillets over. Cook for two minutes.

Pour the blended mixture evenly over the fillets. Cook for three 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.

Per serving: 230 calories, 36 g protein, 3 g carbohydrates, 7 g fat, 2 g saturated fat, 70 mg cholesterol, 400 mg sodium, 0 g dietary fiber, 0 g sugar