Red Snapper with Citrus and Fennel Salad

Name: Red Snapper with Citrus and Fennel Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp snipped chives; 59 milliliters coarsely chopped cilantro; 1 smalls fennel bulb—halved, cored and shaved paper-thin; 1 grapefruit; 1 jalapeño, seeded and thinly sliced; 1 Tbsp fresh lemon juice; 1 Tbsp finely shredded mint leaves; 1 navel orange; 2 Tbsps extra-virgin olive oil, plus more for brushing; 4 smalls radishes, thinly sliced; 680 grams skinless red snapper fillets; 4 servings Salt and freshly ground pepper; 1 smalls red or yellow bell pepper, finely diced

You can never have too many main course recipes, so give Red Snapper with Citrus and Fennel Salad From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Preheat the broiler. In a large bowl, toss the radishes, fennel, bell pepper, jalapeo, cilantro, chives and mint. Using a sharp knife, peel the grapefruit and orange, removing all of the bitter white pith. Working over the bowl, cut between the membranes and release the sections into the bowl. Squeeze the membranes over the bowl.

Ingredients you will need

Bell Pepper

Grapefruit

Cilantro

Radish

Chives

Fennel

Orange

Mint

Equipment you will use

Broiler

Knife

Bowl

Add the 2 tablespoons of olive oil and the lemon juice to the bowl and season the salad with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Equipment you will use

Bowl

Set the fish on a well-oiled, sturdy baking sheet and brush with olive oil; season with salt and pepper. Broil 6 inches from the heat for 4 minutes, on one side only, just until white throughout. Using a spatula, transfer the fish to plates. Top with the salad and serve.

Ingredients you will need

Salt And Pepper

Olive Oil

Fish

Equipment you will use

Baking Sheet

Spatula

Equipment

Ingredients

Servings:

1Tbsp

snipped chives 59milliliters

coarsely chopped cilantro 1smalls

fennel bulb—halved, cored and shaved paper-thin 1

grapefruit 1

jalapeño, seeded and thinly sliced 1Tbsp

fresh lemon juice 1Tbsp

finely shredded mint leaves 1

navel orange 2Tbsps

extra-virgin olive oil, plus more for brushing 4smalls

radishes, thinly sliced 680grams

skinless red snapper fillets 4servings

Salt and freshly ground pepper 1smalls

red or yellow bell pepper, finely diced

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. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.