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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> New Zealander

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fillet the red snappers and set aside, or buy snapper fillets (easier). Cut 1 tablespoon mint leaves into strips using chiffonade style of cutting. Roll leaves lengthwise and slice into thing strips; set aside. Place snapper skeletons in a saucepan and cover with water, add a pinch of salt and simmer for 45 minutes, then strain to make fish sauce. Or use store bought fish sauce (easier). | 2. Preheat oven to 400°F Arrange fillets in a baking dish and season with salt and pepper. Top with zucchini, squash, mint sprigs, fish broth, white wine, butter and olive oil. Bake 10-12 minutes, or until fish is cooked through (test with fork that it is flaky). Remove fillets and vegetables to serving dish, discarding mint sprigs. | 3. Pour cooking liquid into a saucepan and reduce until it thickens slightly. Remove from heat and add lemon juice and mint strips (chiffonade). Pour over fillets and serve. Garnish with additional fresh mint. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red snapper	2 1/2			63.0417	0.0	14.025	0.3542
zucchini	1/2	cup	sliced	-	-	-	-
yellow squash	1/2	cup	sliced	12.065	2.4638	0.6414	0.1714
mint	8	sprigs		2.508	0.4794	0.1875	0.0416
fish stock	2	cups		74.56	0.0	10.5316	3.7746
white wine	1	cup		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
lemon juice	1	ounce		6.2369	1.9561	0.0992	0.068
mint	1	tablespoon		2.508	0.4794	0.1875	0.0416
salt black pepper			ground	63.0417	0.0	14.025	0.3542

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.