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Minted Red Snapper with Summer Squash

Staff Writer
Minted Red Snapper with Summer Squash
Better Homes and Gardens

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.

Deliver Ingredients


  • 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.

Mint Shopping Tip

Keep both fresh herbs and dried herbs on hand. Dry herbs will last a long time, while fresh herbs have a short shelf-life.

Mint Cooking Tip

If you want the flavor of herbs in your food without the actual pieces, wrap them in cheese cloth and cook; discard before eating.