Sunday, October 14, 2018

Fresh Snapper over Zucchini Spaghetti Recipe

July 8, 2018 by  
Filed under The Sportsman's Table

Fresh Snapper over Zucchini Spaghetti Recipe from Chef Katie Weatherford


2 (6oz) snapper filets
4 zucchini (sliced on mandolin to make zoodles)
4 oz baby heirloom grape tomatoes (cut in half)
4 oz sweet corn (
Pinch garlic
S&P to taste

Salt and Pepper snapper. Cook in sauté pan in evoo until cooked through.

Heat evoo and garlic in separate sauté pan until garlic is fragrant. Add zoodles and cook for about 1 minute tossing to coat with oil. Add tomatoes and corn and toss with zoodles for another 2 minutes or until vegetables are warm. Add salt and pepper and toss again to incorporate all ingredients together. Plate with vegetables in center of plate and lay the fish across vegetables.


One Response to “Fresh Snapper over Zucchini Spaghetti Recipe”
  1. Nancy Anastasi says:

    Looks delicious. Would b interested in more detailed Recipe for tarragon cream sauce. What did you use for cream. Got garlic, white wine, broth and tarragon. What else?

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