Sauteed Red Snapper Fillets with Fennel and Orange

Name: Sauteed Red Snapper Fillets with Fennel and Orange
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Global
Ingredients: 2 servings Garnish: chopped fennel fronds; 1 large fennel bulb (sometimes called anise), fronds reserved for garnish and stalks discarded; 1 teaspoons finely chopped fennel seed; 1 teaspoon fresh lemon juice, or to taste; 1 navel orange; 3 Tbsps olive oil; 340 grams red snapper fillets, with skin

Sauteed Red Snapper Fillets with Fennel and Orange might be just the main course you are searching for. This recipe serves 2. One serving contains 398 calories, 37g of protein, and 20g of fat. Head to the store and pick up olive oil, fennel bulb, fennel seed, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes approximately 35 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Cut peel and white pith from orange with a sharp knife, then cut sections free from membranes. Squeeze 1 to 2 tablespoons juice from membranes before discarding and reserve.

Ingredients you will need

Orange

Juice

Equipment you will use

Knife

Cut sections into 1/4-inch dice and reserve separately.

Quarter fennel bulb lengthwise and cut out and discard core.

Ingredients you will need

Fennel Bulb

Cut quarters lengthwise into 3/4-inch-thick slices.

Heat 1 1/2 tablespoons oil in a heavy skillet over moderately high heat until hot but not smoking, then sauté fennel with fennel seed and salt and pepper to taste, stirring, until edges are browned and fennel is wilted, about 10 minutes. Cook fennel over moderately low heat, covered, stirring occasionally, until tender, about 8 minutes more. Stir in reserved orange juice.

Ingredients you will need

Salt And Pepper

Orange Juice

Fennel Seeds

Fennel

Cooking Oil

Equipment you will use

Frying Pan

While fennel cooks, pat fish dry and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Fennel

Fish

Heat remaining tablespoon oil in a 9- to 10-inch nonstick skillet over moderately high heat until just starting to smoke, then sauté fish, skin sides down, until skins are golden, about 3 minutes. Turn fish over and sauté until just cooked through, about 3 minutes more.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Frying Pan

Sprinkle fish with lemon juice and serve, skin sides up, on top of fennel and orange dice.

Ingredients you will need

Lemon Juice

Fennel

Orange

Fish

Equipment

Knife

Frying Pan

Ingredients

Servings:

2servings

Garnish: chopped fennel fronds 1large

fennel bulb (sometimes called anise), fronds reserved for garnish and stalks discarded 1teaspoons

finely chopped fennel seed 1teaspoon

fresh lemon juice, or to taste 1

navel orange 3Tbsps

olive oil 340grams

red snapper fillets, with skin

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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. You could try Zind-Humbrecht Calcaire Pinot Gris. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 46 dollars per bottle.