Mediterranean Red Snapper

Name: Mediterranean Red Snapper
Yield: serves 2
Ingredients: Olive oil spray; 1/2 cup couscous; 1/2 cup white wine; 1/2 to 3/4 pound red snapper fillets; 1 teaspoon olive oil; 1 small lemon, sliced; 1/4 small red onion, sliced; 2 tablespoons chopped fresh parsley; 3 to 6 garlic cloves, chopped; Sea salt and freshly ground black pepper; 1 cup canned or frozen artichoke hearts, halved; 1/2 head broccoli, cut into florets (about 2 cups); 1 cup halved cherry tomatoes

December 9, 2011

Kalamata olives and/or capers would be lovely additions to this meal. Add them with the cherry tomatoes. You can also use a whole red snapper if you find one that fits in your Dutch oven. I like to use canned or frozen artichoke hearts packed in water, though marinated artichoke hearts packed in herbed olive oil would add another layer of flavor to this meal. And any white wine is fine to use here. I often use a Chenin Blanc or a Sauvignon Blanc simply because those are what I like to drink.

Recipe notes

Cod With Lemon Butter Sauce

A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

Classic French Vinaigrette

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.

Easy Banana Bread Recipe

Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.

Super Seedy Power Cookies

As energizing as an energy bar, with a much simpler ingredient list.

Speedy Chicken Stroganoff

This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.

Meatball Tagine

Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.