New Zealand Tai Snapper

Jun 01, 2023June 1, 20230 3
New Zealand Tai Snapper recipe for a healthy and delicious meal
in Seafood

Prep

30 min

Cook

60 min

Ready In

90 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 onion , peeled and chopped
2 tablespoons olive oil
1 cup white wine
salt and pepper
4 large globe artichokes
1 zucchini
1 yellow squash
salt and pepper
2 tablespoons olive oil
2 shallots , peeled and chopped
1 bunch swiss chard , leaves cleaned and chopped
salt
1 red onion
1 fennel bulb
1 garlic clove
salt and pepper
2 ounces sherry wine vinegar
2 ounces extra-virgin olive oil
2 tablespoons canola oil
salt and pepper
4 new zealand tai red snapper fillets , approximately 5 ounces each , pin bones removed and scaled ( can substitute red snapper )
1 basket sweet 100 tomatoes or 1 cherry tomatoes
2 ounces balsamic vinegar

Nutrision Information

Servings Per Recipe
4
Calories
385
Sugar
6g
Fat
19g
New Zealand Tai Snapper is a delicious and sustainable seafood option that is rich in flavor and nutrition. This recipe combines the snapper with a variety of vegetables, including artichokes, zucchini, yellow squash, swiss chard, red onion, and fennel, for a well-rounded and balanced meal. The cherry tomatoes and balsamic vinegar add a touch of sweetness and acidity to the dish, making it a perfect choice for a healthy and tasty meal. This recipe requires some effort and attention to detail, but the results are well worth it. Perfect for a special occasion or a healthy weeknight dinner, this New Zealand Tai Snapper recipe is sure to impress and satisfy.

Instructions

1.Preheat oven to 375 degrees Fahrenheit.
2.In a large pot, bring water to a boil and add artichokes. Cook until tender, about 20 minutes. Remove from water and let cool.
3.Cut artichokes into quarters and set aside.
4.In a large skillet over medium heat, heat olive oil. Add onion and cook until softened, about 5 minutes.
5.Add white wine, salt, and pepper. Bring to a simmer and cook until wine has reduced by half.
6.Add zucchini and yellow squash and season with salt and pepper. Cover and cook until tender, about 7 minutes.
7.In another skillet, heat olive oil over medium heat. Add shallots and cook until softened, about 3 minutes.
8.Add swiss chard and season with salt. Cook until chard has wilted, about 5 minutes.
9.In a large bowl, combine red onion, fennel, garlic, sherry wine vinegar, extra-virgin olive oil, canola oil, salt, and pepper. Toss to combine.
10.Season snapper fillets with salt and pepper. In a large skillet over medium-high heat, heat canola oil. Add snapper fillets and cook until golden brown, about 3 minutes per side.
11.In a small pot, heat cherry tomatoes and balsamic vinegar over medium heat. Cook until tomatoes are soft and beginning to burst, about 5 minutes.
12.To serve, divide artichokes among 4 plates. Top with zucchini mixture, swiss chard, and snapper fillets. Drizzle with tomato and balsamic mixture.
13.

PROS

This recipe is high in protein and fiber, while being low in calories and fat.
It contains a variety of vegetables for a well-rounded meal, and the snapper is a sustainable seafood option.

This recipe is also gluten-free and dairy-free.

CONS

This recipe requires several different cooking methods and can take some time to prepare.

Some of the ingredients may be difficult to find or may be expensive, such as the New Zealand Tai Snapper.

HEALTH & BENEFITS

This recipe is a great source of lean protein, which is essential for muscle growth and repair. The artichokes and swiss chard are also high in fiber, which helps with digestion and satiety.
The variety of vegetables in this recipe provide a range of vitamins and minerals, including vitamin C, potassium, and iron. The snapper is also a good source of omega-3 fatty acids, which can have anti-inflammatory effects and support brain health.

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