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
  • fennel fronds
  • 1 teaspoon fresh lemon juice
  • 1 navel orange
  • 2 ½ tablespoons olive oil
  • 1 large fennel bulb (sometimes called anise)

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

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