Sauteed Red Snapper with Creamed Fennel and Onion

Ingredients

• two ½-pound red snapper fillets seasoned on both sides with salt and pepper
• about ¼ cup water
• ¹/₈ teaspoon fennel seeds, or to taste
• 1 teaspoon balsamic vinegar
• ¼ cup heavy cream
• 2 tablespoons medium-dry Sherry
• 3 tablespoons unsalted butter
• + 2 more ingredients
• • 1 fennel or anise bulb (about ¾ pound), trimmed and sliced thin
  • 1 small onion, sliced thin

1. In a skillet cook the onion and the sliced fennel in 2 tablespoons of the butter, covered, over moderate heat, stirring occasionally, for 12 minutes, or until the fennel is just tender. Stir in the Sherry and boil the mixture, uncovered, for 1 minute. Stir in the cream, the vinegar, the fennel...

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