Nutty Greek Snapper Soup
You can make this soup using leftover fish or substitute halibut, cod, or sea bass for the snapper.
INGREDIENTS | SERVES 4
- 1 pound (16 ounces) red snapper fillet
- 2 large cucumbers
- 4 green onions, chopped
- 4 cups plain yogurt
- 1 cup packed fresh parsley, basil, cilantro, arugula, and chives, mixed
- 3 tablespoons fresh lime juice
- Salt and black pepper, to taste (optional)
- ¼ cup chopped walnuts
- Fresh herb sprigs for garnish (optional)
Rinse red snapper fillet and pat dry with paper towels. Broil fillet until opaque through the thickest part, about 4 minutes on each side depending on the thickness of fillet. Let cool. (Alternatives would be to steam or poach the fillets.)
Peel and halve cucumbers and scoop out and discard seeds. Cut into 1″ pieces.
Put half of cucumbers with green onions in bowl of food processor; pulse to coarsely chop. Transfer to a large bowl.
Add remaining cucumbers, yogurt, and herb leaves to food processor; process until smooth and frothy. (Alternatively, you can grate cucumbers, finely mince green onion and herbs, and stir together with yogurt in large bowl.)
Stir in lime juice and season with salt and pepper to taste, if using. Cover and refrigerate for at least 1 hour, or up to 8 hours; the longer the soup cools, the more the flavors will mellow.
While soup cools, break cooled red snapper fillets into large chunks, discarding skin and any bones.
Ladle chilled soup into shallow bowls and add red snapper. Sprinkle chopped walnuts over soup, garnish with herb sprigs, and serve.
PER SERVING Calories: 340 | Fat: 15g | Sodium: 200mg | Carbohydrates: 19g | Fiber: 3g | Protein: 35g
