Red Snapper With Fennel-Potato Ragoût

Name: Red Snapper With Fennel-Potato Ragoût
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 inches pieces; 2 mediums baking potatoes, peeled and cut into 1 1/2-inch pieces (about 1 1/4 pounds); 1 Tbsp butter; 177 milliliters dry white wine; 237 milliliters fat-free, reduced-sodium chicken broth; 1 large fennel bulb, cored and cut into; 59 milliliters chopped fresh chives, divided; 59 milliliters chopped fresh parsley, divided; 3 garlic cloves, minced; 2 larges leeks, trimmed and chopped; 2 Tbsps lemon juice; 1 teaspoon olive oil; 680 grams red snapper fillets; 1 teaspoon salt, divided

Red Snapper With Fennel-Potato Ragoût might be just the main course you are searching for. One serving contains 388 calories, 39g of protein, and 8g of fat. This recipe serves 4. This recipe covers 36% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. If you have parsley, leeks, wine, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Combine garlic, 2 tablespoons chives, 2 tablespoons parsley, olive oil, and 1/4 teaspoon salt. Rub on both sides of snapper fillets; cover and chill.

Ingredients you will need

Snapper Fillets

Olive Oil

Parsley

Chives

Garlic

Salt

Dry Seasoning Rub

Heat butter in a large saucepan over medium heat; cook leeks in butter 5 minutes, stirring occasionally.

Ingredients you will need

Butter

Leek

Equipment you will use

Sauce Pan

Add potatoes, fennel, and wine. Increase heat to medium- high; cover and simmer 5 minutes.

Ingredients you will need

Potato

Fennel

Wine

Add chicken broth and remaining 3/4 teaspoon salt. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until potatoes are tender.

Ingredients you will need

Chicken Broth

Potato

Salt

Remove from heat, and gently stir in lemon juice and remaining 2 tablespoons each of chives and parsley. Set aside, and keep warm.

Ingredients you will need

Lemon Juice

Parsley

Chives

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Make 2 diagonal cuts through skin (but not flesh) of each fillet.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add fillets, skin side down, one at a time, to skillet. Cook 4 minutes; turn and cook an additional 4 minutes or until fish flakes easily when tested with a fork.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

Divide each fillet into 3 portions. Spoon ragot evenly among 4 bowls; top each bowl with a portion of fillet.

Equipment you will use

Bowl

Garnish with fennel leaves, if desired.

Ingredients you will need

Fennel

Equipment

Sauce Pan

Frying Pan

Bowl

Ingredients

Servings:

2inches

pieces 2mediums

baking potatoes, peeled and cut into 1 1/2-inch pieces (about 1 1/4 pounds)1Tbsp

butter 177milliliters

dry white wine 237milliliters

fat-free, reduced-sodium chicken broth 1large

fennel bulb, cored and cut into 59milliliters

chopped fresh chives, divided 59milliliters

chopped fresh parsley, divided 3

garlic cloves, minced 2larges

leeks, trimmed and chopped 2Tbsps

lemon juice 1teaspoon

olive oil 680grams

red snapper fillets 1teaspoon

salt, divided

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices 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.