The fish stays moist and looks lovely when presented in this light broth. To complete the meal, toss in a small amount of blanched fresh peas, snow peas, or haricots verts.
Quick-Braised Snapper in Cilantro Broth
1 clove garlic
2 teaspoons olive oil
3/4 cup no-salt-added chicken broth
1/4 cup packed cilantro leaves
1/4 teaspoon kosher or fine sea salt
1/4 teaspoon freshly ground black pepper
Two 6-ounce, skin-on red snapper fillets, pin bones removed
1. Mince the garlic and shallot. Squeeze 2 tablespoons of juice from the lemon into a mini food processor or blender.
2. Heat a teaspoon of the oil in a medium nonstick skillet over medium heat. Add the garlic and shallot, stirring to coat. Cook for 4 minutes, until softened and turning golden.
3. Transfer to the blender. Add the broth, cilantro, half of the salt, half of the pepper; puree till smooth.
4. Heat the remaining teaspoon of oil over medium heat, in the same skillet you used to cook the garlic-shallot mixture.
5. Season the fillets on both sides with the remaining salt and pepper. Add the fish to the skillet, skin side up; cook for 1 minute, then use a flexible, thin spatula to turn the fillets over. Cook for 2 minutes.
6. Pour the blended mixture over the fillets. Cook for 2 minutes or until the fish is opaque; cooked through, yet tender.
7. Place each fillet in a shallow bowl. Pour half of the pan sauce over each one. Serve right away.