Pan-Seared Snapper with Fennel-Olive Topping

Pan-Seared Snapper with Fennel-Olive Topping
Photo by Oxmoor House


  • 2 tablespoons fresh lemon juice
  • ½ cup thinly sliced onion
  • Cooking spray
  • 4 (6-ounce) red snapper or other firm white fish fillets
  • 1 large tomato, chopped
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons refrigerated olive tapenade
  • + 2 more ingredients
    • 1 fennel bulb, thinly sliced (about 3 1/2 cups)
    • ½ teaspoon salt

1. Sprinkle fillets evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat; coat pan and fillets with cooking spray. Add fish to pan, skin sides up. Cook 3 minutes or until lightly browned. Remove from pan.2. Coat pan with cooking spray. Add fennel and onion; sauté 3 min...

View full recipe at My Recipes


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