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.
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.