Sauteed Red Snapper Fillets with Fennel and Orange

Sauteed Red Snapper Fillets with Fennel and Orange
Photo by Romulo Yanes

Ingredients

  • 2 red snapper fillets, with skin
  • ½ teaspoon finely chopped fennel seed
  • 2 ½ tablespoons olive oil
  • 1 teaspoon fresh lemon juice
  • 1 large fennel bulb (sometimes called anise)
  • fennel fronds
  • 1 navel orange

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. Cut sections into 1/4-inch dice and reserve separately. Quarter fennel bulb lengthwise and cut out and discard core. Cut qu...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network