Fried fish gets a health makeover

In the third installment of The Telegraph’s once-a-month article in which we take readers’ recipes and give them a healthy upgrade, reader Rebecca said she needs help with a healthy recipe for fish.

Rebecca writes: “I was wondering if I could get some help with a fish recipe. I love cooking fish for my friends when they come visit me from Athens, but I have trouble cooking something healthy that still tastes good. I can’t really do anything that tastes good when it comes to fish except fry it, and that is not really something light and fresh that can be served to my friends. My favorite is red snapper, but it only turns out good when I fry it.”

Yes, Rebecca, I can help!

This is a very light and fresh fish recipe that is great for these hot days we have been having. It is pleasing to the taste buds, and also to the waist line. I’ve opted to give you a broiled fish recipe made with your favorite red snapper. Let me know if you friends from Athens like it. Go Bulldogs!

BROILED RED SNAPPER WITH LIME-CILANTRO VINAIGRETTE

2 1/4 pounds red snapper fillets; trimmed

10 fluid ounces lime-cilantro vinaigrette (recipe follows)

7 ounces tomatoes; peeled, seeded and diced

2 red grapefruits; peeled, seeded and diced

2 yellow grapefruits; peeled, seeded and diced

1 avocado; thinly sliced

Score the skin side of the fillets. Place the fish skin side down and brush with 1 ounce of the vinaigrette. Broil the snapper, turning once during cooking, until just cooked through; five to seven minutes (depending upon the thickness of the fish). Toss the tomatoes, grapefruit and avocado with the remaining vinaigrette and serve on top of each portion of snapper.

LIME-CILANTRO VINAIGRETTE

8 fluid ounces vegetable stock (homemade or store bought)

1 1/2 teaspoon arrowroot (see note)

4 fluid ounces fresh lime juice

1/2 teaspoon sugar

2 fluid ounces sesame oil

2 fluid ounces peanut oil

1/2 teaspoon salt

1/2 teaspoon chopped cilantro

Combine arrowroot with enough cold stock to form a smooth paste. Bring remaining stock to a boil and stir in remaining arrowroot mixture. Return to a boil and stir constantly until stock has thickened, about two minutes.

Remove from heat. Stir in the lime juice and sugar and cool completely. Gradually whisk in the oils. Add the salt and the cilantro.

Note: Arrowroot is a thickening agent. Cornstarch may be used instead.

Chef Jeanie Newton is a full-time culinary instructor at Hutchings Career Center in Macon and a part-time culinary instructor at The Art Institute of Atlanta.