Oven-Steamed Red Snapper with Fennel and Curry

Name: Oven-Steamed Red Snapper with Fennel and Curry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Indian, Asian
Ingredients: 2 servings cayenne pepper; 2 servings fennel; 2 servings fennel seeds; 2 servings Kosher salt; 2 servings leek; 2 servings red snapper; 2 servings unsalted butter; 2 servings white wine

Oven-Steamed Red Snapper with Fennel and Curry is a gluten free, primal, and pescatarian main course. This recipe makes 2 servings with 337 calories, 35g of protein, and 7g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. It is a pricey recipe for fans of Indian food. From preparation to the plate, this recipe takes about 30 minutes. If you have snapper, kosher salt, fennel, and a few other ingredients on hand, you can make it. To use up the white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

Preheat the oven to 400F.

Equipment you will use

Oven

Rinse the fish inside and out with cold water and pat dry. With a thin sharp knife, make three diagonal cuts about inch deep and about 1 inch apart on each side of the fish. Season the fish inside and out with salt and the cayenne pepper and fill the cavity with the chopped fennel fronds.

Ingredients you will need

Cayenne Pepper

Fennel

Water

Fish

Salt

Equipment you will use

Knife

Using a chefs knife, chop the fennel seeds.

Ingredients you will need

Fennel Seeds

Equipment you will use

Chefs Knife

Mix the fennel seeds, curry powder, and 1 teaspoon of the softened butter. Set aside.

Ingredients you will need

Curry Powder

Fennel Seeds

Butter

Place an 18-by-26-inch sheet of heavy-duty foil or parchment paper on a work surface. Rub the remaining teaspoon butter over the foil, leaving a 2-inch border all around. Turn up the edges of the papillote slightly to hold the liquid you will be adding.

Ingredients you will need

Butter

Dry Seasoning Rub

Equipment you will use

Baking Paper

Aluminum Foil

Spread half the leek and fennel slices on the foil to make a bed for the fish and dot with about half of the seasoned butter. Set the fish on top and scatter the remaining vegetables over it. Dot with the remaining seasoned butter, and drizzle with the wine.

Ingredients you will need

Vegetable

Butter

Fennel

Spread

Fish

Leek

Wine

Equipment you will use

Aluminum Foil

Seal the papillote by folding the foil in half over the fish. Starting at one folded corner, fold the edges of the foil over in neat pleats; be sure to fold each successive pleat so it slightly overlaps the previous one to make a tight seal. Continue until you have reached the other corner and the edges are tightly sealed. Slide the package onto a baking sheet.

Ingredients you will need

Fish

Equipment you will use

Baking Sheet

Aluminum Foil

Bake the fish for 25 minutes.

Ingredients you will need

Fish

Equipment you will use

Oven

Remove from the oven and let sit for 3 minutes.

Equipment you will use

Oven

With scissors, carefully cut the foil along the pleats, taking care to avoid the escaping steam. Fold back the flap to expose the fish. With two large spatulas, transfer the fish to a serving platter. Tilt the papillote so the juices run out of one corner and over the fish.

Ingredients you will need

Fish

Equipment you will use

Kitchen Scissors

Spatula

Aluminum Foil

Spoon some of the cooking juices over each portion and serve.

Equipment

Ingredients

Servings:

2servings

cayenne pepper 2servings

fennel 2servings

fennel seeds 2servings

Kosher salt 2servings

leek 2servings

red snapper 2servings

unsalted butter 2servings

white wine

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Caposaldo Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 10 dollars.