- 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.