Mexican · Dinner
Fresh Snapper Broth (Low-Calorie)
A light Mexican-style broth built on white snapper fillet poached gently in a tomato and lime stock scented with garlic, oregano and charred jalapeno. Finished with cilantro and a squeeze of lime, it delivers clean seafood flavor with minimal added fat and a bright, brothy finish.
$7
12 minsPrep
18 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
246Calories
38.6gProtein
6.9gFat
8.9gCarbs
4.1gSugar
2.1gFiber
870mgSodium
93mgChol
1.3gSat Fat
950mgPotassium
75mgCalcium
1.6mgIron
2.8mcgVitamin B12
22mgVitamin C
low-calorie
gluten-free
pescatarian
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Dice the tomato, slice the onion thinly, mince the garlic, seed and slice the jalapeno, and cut the snapper into two pieces.
2
Heat
Warm the olive oil in a small saucepan over medium heat, add onion and garlic, and sweat for 2 minutes until the onion softens without browning.
3
Heat
Add tomato, jalapeno and oregano, pour in fish stock and water, and simmer for 8 minutes until the tomato softens and broth turns lightly orange.
4
Heat
Lower to medium-low, slide in snapper pieces, and poach for 6 to 7 minutes until the flesh turns opaque and flakes easily.
5
Plate
Stir in lime juice, salt and pepper, ladle into a bowl, and scatter cilantro over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white snapper fillet, skin removed
- 2 cup480ml fish stock
- 1 cup240ml water
- 11 medium tomato
- 11 small onion
- 4 cloves4 cloves garlic
- 11 jalapeno
- 1/2 tsp1/2 tsp dried oregano
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp fresh cilantro
- 2 tbsp2 tbsp lime juice
- 1/4 tsp1/4 tsp salt
- a pinch of black pepper
