59 ratings

Minted Red Snapper with Summer Squash


Minted Red Snapper with Summer Squash

Mint infuses the fish and vegetable poaching liquid for fresh-from-the-garden flavor. If you can't find red snapper, grouper works just as well too, for this recipe.

See all red snapper recipes.


  • Four 5-ounce fresh or frozen red snapper, yellowtail snapper, or grouper fillets, 1-inch thick
  • 1⁄8 teaspoon salt
  • 1⁄8 teaspoon white pepper
  • 2⁄3 cup fish stock or chicken broth
  • 1⁄3 cup dry white wine
  • 6 sprigs fresh mint
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 medium yellow summer squash (6 ounces), coarsely chopped
  • 1 medium zucchini (6 ounces), coarsely chopped
  • 4 lemon wedges
  • 2 teaspoons snipped fresh mint


Thaw fish, if frozen. Rinse fish; pat dry. Sprinkle fish fillets with salt and white pepper. In an extra-large skillet combine fish stock, white wine, mint sprigs, olive oil, and butter. Bring to a boil and then reduce heat. Add the fish fillets; cover and simmer gently for 8-10 minutes or until fish flakes easily with a fork, adding the yellow squash and zucchini the last 2-3 minutes of cooking.

With a slotted spatula, transfer fillets, squash, and zucchini to soup plates; keep warm. Discard cooked mint.

Bring juices in skillet to a boil over high heat; cook about 6 minutes or until the sauce is thickened and reduced to ½ cup. Pour over the fillets. Squeeze a lemon wedge over each fillet. Sprinkle with 2 teaspoons snipped mint.