Red Snapper Fillets Steamed Over A Bed Of Fennel
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 fennel bulb
- 1 carrot, cut into matchsticks
- 1 cup dry white wine
- salt
- fresh ground black pepper
- 2 (9 ounce) skinless red snapper fillets
- 4 fresh lemon wedges
directions
- Chop about 2 tablespoons of the feathery fennel greens and set aside for garnish.
- Trim the base and remove the stalks from the fennel bulb.
- Cut off any discolored parts of the bulb.
- Quarter the bulb lengthwise and slice thinly crosswise.
- 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.
- Cook, covered, over medium-low heat until the fennel is slightly wilted and beginning to stick to the pan, 10 to 15 minutes.
- Add the remaining 1/2 cup wine to the pan and season with salt and pepper.
- Sprinkle fish with salt and pepper and lay it on top of the vegetables.
- Cover the pan and steam the fish over medium-low heat until the flesh is opaque in the center, 10 to 15 minutes.
- Transfer the fish and vegetables to a large serving platter.
- Serve garnished with lemon wedges and the reserved chopped fennel greens.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0