The World's Healthiest Foods

Braised Snapper with Celery

Even though this recipe takes 30 minutes, it takes only 10 minutes to prepare it for cooking. It is an interesting combination of flavors, incredibly easy, and good tasting. Our Healthy Sauté method combined with stove top braising is a healthier way of cooking that does not use heated oils.

Braised Snapper with Celery Prep and Cook Time: 30 minutes

1 medium onion cut in half and sliced thick
6 cloves garlic, sliced
2 cups celery cut diagonally about 1 inch long
1 15 oz can diced tomatoes, drained
3/4 cup green olives cut in fourths
½ cup + 1 TBS chicken or vegetable stock
1 TBS fresh lemon juice
1½ lbs snapper cut into 2 inch pieces
pinch red chili flakes
salt and black pepper to taste
2 TBS chopped fresh cilantro

  1. Heat 1 TBS broth in a 10-12 inch skillet. Healthy Sauté chopped onion in broth over medium heat for 4-5 minutes, stirring frequently, until translucent.
  2. Add garlic, celery and sauté for another minute. Add drained diced tomatoes, green olives and broth. Stir, cover, and simmer on medium low for about 15 minutes, stirring occasionally, until celery is tender.
  3. Place snapper, lemon, salt, pepper, chili flakes, on top of celery and continue to simmer covered for another 5 minutes, or until fish is cooked. This is our Stovetop Braising cooking method. Sprinkle with cilantro and serve.

    Serves 4

    Serving Suggestions:
    Serve with

    • Rice

Healthy Cooking Tips: When cutting and cooking snapper for dishes such as this it is best to buy filets that are thick cut. Do not use thin pieces because they will fall apart. Make sure the celery is not cut too small. It is a dominant vegetable in this recipe, and should be cut into 1inch pieces for best flavor. Also, the onion should be sliced approximately ¼ inch thick. This will keep them from disappearing into the dish. Depending on the temperature of your stove, you may want to simmer on medium low, or low. This should be a strong bubbling of sauce without boiling. This will intensify the flavor without cooking the sauce away. If it looks like it’s getting dry, reduce the heat. You want a finished dish that has sauce.
This page was updated on: 2002-09-27 13:24:20
© 2002 The George Mateljan Foundation