Video: A healthy, one-pot meal

Steamed Snapper with Acorn Squash, Leeks and New Potatoes (Serves 4)


  • 1 whole red snapper (about 2 pounds) filleted, with the bones chopped and reserved

  • ¼ acorn squash, sliced into ½ inch thick semi-circles

  • 1 large leek, washed, seeded and sliced into 1-inch rings (dark green tops reserved)

  • 2 small yukon gold potatoes cut into ½ inch thick slices

  • ½ c. white wine

  • 1 tbsp. parsley (roughly chopped)

  • 1 tsp. butter

  • ½ lemon

  • salt to taste


  • 1. Season the snapper fillets with salt and set aside.

  • 2. In a small stock pot, combine the chopped fish bones, a pinch of salt and the dark green leek tops with 4 c. of cold water and bring to a simmer over a low flame.

  • 3. Meanwhile, heat the olive oil in a large saute pan over medium heat and add the squash slices. Cook until soft and beginning to brown (about 3 minutes). Remove the squash, sprinkle with salt and reserve on the side.

  • 4. Add the leeks to the pan with the butter and a pinch of salt and cook, stirring frequently until they begin to soften.

  • 5. Add the potatoes and white wine and continue to cook until almost dry (about 3 minutes).

  • 6. Strain the fish stock through a sieve, reserve the stock and discard the bones.

  • 7. Lay the squash slices in the pan and add the fish stock. Bring everything back to a boil, then place the fish fillets over the top, sprinkle with the chopped parsley and cover, allowing the fish to steam until fully cooked (about (7 minutes).

  • 8. Squeeze the lemon over the top and serve immediately.

The Meatball Shop West Village opened this week for dinner and begins serving lunch on Monday at 64 Greenwich Avenue (212-982-7815).

Putting on your apron? Don't miss Holzman's video recipe for a fig and arugula salad.

Video by Project Dstllry