Red Snapper in Tomato Herb Broth

  • Yield 4 servings

Poached in a mixture of wine and ginger, red snapper makes a great special occasion entree.


2 cups dry white wine
2 cups water
2 -- onion slices
2 cloves garlic, cut into halves
2 -- (1/4-inch-thick) fresh ginger slices
2 -- bay leaves
2 sprigs fresh thyme, or 2 pinches of crumbled dried thyme
4 -- (6-ounce) red snapper fillets
1/2 teaspoon salt
-- Black pepper
2/3 cup tomatoes, drained, chopped, seeded
2 tablespoons fresh chives, chopped


  1. Bring the first 7 ingredients to a boil in a large deep skillet. Reduce the heat to medium-low. Simmer for 5 minutes.
  2. Season the fish with salt and pepper. Add the fish to the broth. Simmer, covered, for 8 minutes or until the fish is opaque in the center.
  3. Remove fish to shallow soup bowls. Cover with foil and keep warm.
  4. Strain the liquid in the skillet into a saucepan. Bring to a boil. Boil for 8 minutes or until the liquid is reduced to 1 1/2 cups. Stir in the tomatoes and chives. Pour over the fish in the bowls.

Recipe reprinted with permission from the Junior League of Mobile, Bay Tables (Junior League of Mobile, 1999)



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