Sauteed Red Snapper with Creamed Fennel and Onion


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

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...

View full recipe at SpringPad


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