Wednesday, May 2, 2012

Red Snapper with Zucchini and Brown Rice


Red Snapper with Zucchini and Brown Rice
 
1 Large Red Snapper Filet With Skin Still On
1 Medium Zucchini
Zest and Juice of ½ a Lemon
2 Tbsps. Olive Oil
Salt
Pepper
1 Cup Brown Rice
 
Cook the brown rice to package instruction, about ½ an hour.  

Cut the Zucchini into quarter inch slices.  Add some olive oil to a skillet over high heat and once the oil starts to shimmer but not smoke, add the zucchini and season with salt and pepper to taste.

Keep moving the zucchini in the pan.  Season the fish on both sides liberally with salt, pepper and the lemon zest.  Once the zucchini start to brown add the fish to the pan skin side down.  Once the fish is cooked about three quarters of the way through pour the lemon juice over the fish, turn the fish gently with a large spatula and finish cooking.  The skin should be brown and crispy and the flesh should be opaque.

Serve immediately.









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