Red Snapper With Citrus and Fennel Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the broiler. In a large bowl, toss the radishes, fennel, bell pepper, jalapeño, cilantro, chives and mint.
  • Using a sharp knife, peel the grapefruit and orange, removing all of the bitter white pith. Working over the bowl, cut between the membranes and release the sections into the bowl.
  • Squeeze the membranes over the bowl. Add the 2 tablespoons of olive oil and the lemon juice to the bowl and season the salad with salt and pepper.
  • Set the fish on a well-oiled, sturdy baking sheet and brush with olive oil; season with salt and pepper.
  • Broil 6 inches from the heat for 4 minutes, on one side only, just until white throughout. Using a spatula, transfer the fish to plates.
  • Top with the salad and serve.
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