Zucchini-Wrapped Red Snapper Recipe

Zucchini-Wrapped Red Snapper Recipe

Ingredients:

Parsley sprigs
2 pcs of zucchini
1/4 c of parsley (flat leaf); chopped
1/4 c of orange juice (fresh)
1/4 c of wine (dry white)
2 strips of orange zest
1&1/2 lbs of tomatoes; cut in wedges
4 cloves of garlic; slivered
1/8 tsp of cinnamon
1 pc of onion (large); thinly sliced
4 Tbsps of olive oil
4 pcs of fish fillets (red snapper); skins removed
2 tsps of cumin (seeds)

Instructions:

Preset oven (450 degrees F). Toast cumin seeds ’till fragrant. Saute onions using a large skillet ’till soft and golden.

Add the seeds, the cinnamon then the garlic then saute for one minute. Mix in the tomatoes, lemon rind and then cook ’till tomatoes become soft.

Add the wine then let it simmer until wine has been reduced. Turn off heat then add the juice of one orange, salt, pepper and parsley.

Season fish fillets using pepper then salt. Cut off both ends of your zucchini then slice lengthways. Put about seven zucchini slices atop each fish fillet, tucking loose ends underneath fillets.

Transfer fillets into skillet with tomato mixture, zucchini slide down. Drizzle with olive oil the bake for twenty minutes. Remove the zests the divide amongst serving plates. Sprinkle parsley atop.

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