Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 tb Olive oil -halved lengthwise
1 Garlic clove(s) -seeded and minced
-minced (1 tsp) 1/4 ts Saffron threads
1 Red bell pepper -soaked in
-cored, seeded and diced 3 tb Hot water
1 Yellow bell pepper 1 ts Thyme, chopped or
-cored, seeded and diced 1 ts Dried thyme
1 sm Zucchini Salt, pepper and cayenne
-halved lengthwise 1 1/2 lb Snapper fillets
-seeded and minced -(skin left on)
1 sm Yellow squash 1/2 c Flour (approx)

Heat « tbs oil in a non-stick fry 0pan. Add the garlic, bell peppers,
zucchini, and yellow squash and cook over high heat for 1 minute.
Stir in the saffron, thyme, salt, pepper, and cayenne. Lower the heat
to medium and cook for 3-4 minutes, or until vegetables are tender
but not soft. Correct the seasoning, adding salt, pepper, and cayenne
to taste. The mixture should be very flavorful.

Preheat the oven to 400øF. Cut the snapper into 4 pieces and season
with salt and pepper. Dredge the pieces in flour, shaking off any
excess. Heat the remaining 1 tbs oil in a non-stick fry pan with a
metal handle. Add the fish, skin side down, and cook over medium heat
for 3-4 minutes, or until the skin is crisp. Turn the fish and place
the pan in the oven. Bake for 10-15 minutes, or until cooked. (When
done, it will flake easily when pressed.)

To serve, transfer the fish, skin side up, to a plate or a platter.
Spoon the vegetable mixture around it and serve at once.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
123 Submitted By DIANE LAZARUS On 10-24-95

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