It never fails to amaze me how far a little salt, pepper, and butta’ can go.
Truth be told, when you have fresh, seasonal ingredients sometimes it is best to just let them speak for themselves. In other words, there is no need to over dress them, over season them, or “over-snazz-em’-up”… just let them be who they are and enjoy their delicious simplicity. This makes eating a clean, simple, and delicious “diet” really quick and easy!
So that’s exactly what I did. As for my veggies, I bought them both from the farmers market and since I always follow the general rule of thumb that, “What grows together, goes together,” I knew that I didn’t need to do much to them for them to be delicious. I went with a simple steam, which is not only about as simple as it gets, but a great cooking method when you are trying to lose a few extra pounds (yeah… I’m still working on that baby weight!).
As for the fish; a little salt, pepper, and butta’ and I was in seventh heaven. I really love Red Snapper… it has a nutty flavor and a hearty, buttery flavor that can be surprising for such a delicate white fish, but the bad news about Snapper is that it sadly falls under the category of “Eco-Worst-Choice”.
Here’s what The Environmental Defense Fund has to say about Snapper:
“Eco-Worst choices have one or more serious environmental problems, such as overfished populations, poor management, high bycatch, extensive habitat damage; or come from farms that allow widespread pollution, the spread of disease, chemical use and escaped fish.
Many fish on this list have elevated levels of environmental contaminants – such as mercury or PCBs – and should be eaten in moderation, if at all.”
Clearly I am opting for moderation, but I do think that it is very important to be aware of the fish you choose and how often you are eating them. If you haven’t done it yet, do yourself a favor and print out this handy little pocket guide. It will give you a “best, worst, and in between” list of which are the “healthiest” fish to choose that you can keep right in your wallet! Very convenient when you are at the grocery store, or eating out.
Personally, I try not to get too crazy about these things. I choose from the “BEST” list most of the time and occasionally change things up with the not-so-stellar options. Remember, food and nutrition are just one piece of the puzzle when it comes to health and wellness… I figure if I am active, laughing, playing, enjoying my family & work, finding time to relax, AND not letting stress hold the reigns in my life, then a measly piece of snapper isn’t going to blow the lid off things;).
If however, you are looking for a better fish choice that could easily be swapped in for the Snapper, try using some Tilapia or Rainbow Trout. But remember, whatever you choose… ENJOY IT!
Red Snapper & Zucchini
Yield: Serves 2
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
- 1 lb of red snapper fillets
- 1 tbsp of butter
- 2 medium zucchini, quartered
- ½ pint of cherry tomatoes, halved
- The zest and juice of one lemon
- Salt and pepper to taste
Season both sides of the snapper with salt and pepper.
Melt the butter in a large non-stick sauté pan over a medium high heat and then add your snapper to the pan. Allow the fish to cook for about two minutes on the first side and then flip (the fish should be nice and browned). Cook another two minutes or so, or until the snapper is just cooked through.
While you are cooking your fish, place zucchini and tomatoes in a steamer basket and steam for about four to five minutes or until fork tender. Top with some salt, pepper, and a big squish of lemon.
Top your veggies and fish with the lemon zest and serve with some lemon wedges. Enjoy!
Nutrients for 1/2 recipe: Calories: 368; Total Fat: 8.6g; Saturated Fat: 4.2g; Cholesterol: 107mg; Sodium: 192mg; Carbohydrate: 15.3g; Dietary Fiber: 4.3g; Sugars: 7.5g; Protein: 50.2g