4 ..................teaspoons extra-virgin olive oil, divided
1/2 ...............teaspoon kosher salt, divided
1/2 ...............teaspoon freshly ground black pepper, divided
2 ..................(6-ounce) snapper fillets
2 ..................tablespoons dry vermouth or white wine
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. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over fish. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. Remove fish from pan; keep warm. Add vermouth; cook until liquid almost evaporates. Add zucchini, shallots, oregano, lemon rind, 1 teaspoon oil, and 1/8 teaspoon salt; sauté 3 minutes or until zucchini is tender.
2. Combine zucchini mixture, tomato, remaining 1/8 teaspoon salt, remaining 2 teaspoons oil, basil, and juice; toss gently. Serve with fish.
TIP:
Lemon juice and rind brighten this Snapper with Zucchini and Tomato dinner for two.
Vermouth also adds a hit a flavor to the vegetables.
Heart healthy
