This elegant yet simple dish highlights the delicate flavor of red snapper by gently steaming it over a fragrant bed of sliced fennel and carrots. The white wine adds a bright, acidic note that cuts through the natural sweetness of the vegetables, while the fennel provides a subtle anise aroma that pairs perfectly with seafood. Ideal for a healthy weeknight dinner or a light lunch, this recipe requires minimal active cooking time and lets the quality of the fresh ingredients shine through. The result is tender, flaky fish and perfectly soft vegetables served in a light, flavorful broth. Garnished with fresh lemon and fennel greens, it offers a refreshing culinary experience without heavy sauces or rich fats.
Red Snapper Fillets Steamed Over A Bed Of Fennel
Description
This elegant yet simple dish highlights the delicate flavor of red snapper by gently steaming it over a fragrant bed of sliced fennel and carrots. The white wine adds a bright, acidic note that cuts through the natural sweetness of the vegetables, while the fennel provides a subtle anise aroma that pairs perfectly with seafood. Ideal for a healthy weeknight dinner or a light lunch, this recipe requires minimal active cooking time and lets the quality of the fresh ingredients shine through. The result is tender, flaky fish and perfectly soft vegetables served in a light, flavorful broth. Garnished with fresh lemon and fennel greens, it offers a refreshing culinary experience without heavy sauces or rich fats.Ingredients
Directions
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Chop about 2 tablespoons of the feathery fennel greens and set aside for garnish.
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Trim the base and remove the stalks from the fennel bulb.
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Cut off any discolored parts of the bulb.
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Quarter the bulb lengthwise and slice thinly crosswise.
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In a skillet large enough to hold the fillets (cut in half if necessary), combine the sliced fennel, carrots, and 1/2 cup of the wine.
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Cook, covered, over medium-low heat until the fennel is slightly wilted and beginning to stick to the pan, 10 to 15 minutes.
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Add the remaining 1/2 cup wine to the pan and season with salt and pepper.
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Sprinkle fish with salt and pepper and lay it on top of the vegetables.
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Cover the pan and steam the fish over medium-low heat until the flesh is opaque in the center, 10 to 15 minutes.
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Transfer the fish and vegetables to a large serving platter.
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Serve garnished with lemon wedges and the reserved chopped fennel greens.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 345.7kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 27.1mg2%
- Total Carbohydrate 79.1g27%
- Dietary Fiber 9.8g40%
- Sugars 54.7g
- Protein 4.9g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
