Lemon Thyme Redfish

Servings

Serving size

4 ounces fish with vegetables

COOKING TIME

30 Minutes

This recipe can be multiplied but does not make very good leftovers.

Serve with Brown Rice or Jasmine Rice or Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes

Ingredients

1 Tbsp. Olive oil

1 clove Garlic, raw (thinly sliced)

1 Large Shallots, raw (thinly sliced)

8 ounces Yellow squash (seeded and cut into large dice)

1/4 cup White wine

1/2 lemon yields Lemon juice

1 medium whole (2-3/5 inch dia) Tomatoes (seeded and chopped)

1 Tbsp. Pine nuts

1/4 tsp. Salt

1 to taste Black pepper

1 tsp. Fresh thyme

1 spray Spray olive oil

8 ounces Fresh snapper (2 4-ounce filets)

Instructions

Place a large skillet in the oven and preheat to 375°F.

Place a second skillet over medium high heat. Add the olive oil and then the garlic and shallot. Cook, stirring, for about 2 minutes until slightly soft. Do not allow the shallot to brown.

Add the diced yellow squash and cook for about 5 minutes tossing frequently. Add the white wine and lemon juice. Toss and cook for about one minute.

Add the tomato, pine nuts, salt, pepper and thyme leaves and stir. Reduce the heat to low. Toss occasionally.

Spray the skillet in the oven lightly with olive oil and add the redfish skin side down. Cook for about 5 - 8 minutes. Serve topped with the cooked vegetables.

Serve this recipe with one of these starch side dishes.

Brown Rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…

Jasmine Rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…

Low Sodium Plain Mashed Potatoes

Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…