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Red Snapper Fillets Steamed Over Bed Of Fennel

1 Fennel Bulbs
1 Carrot; Cut Into Matchsticks
1 c Dry White Wine
Salt And Pepper; To Taste
2 Red Snapper Fillets; 8 - 10 Oz Each, Skinned
4 sl Lemons

Chop about 2 Tbsp 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 nec), combine the sliced fennel, carrots and 1/2 C of the wine. Cook, covered, over med-low heat until the fennel is slightly wilted and beginning to stick to the pan, 10 - 15 min.

Add the remaining 1/2 C wine to the pan and season the fish fillets with salt and pepper and lay them on top of the vegetables. Cover the pan and steam the fish over med-low heat until the flesh is opaque in the center, 10 - 15 min.

Transfer the fish and vegetables to a large serving platter. Serve garnished with lemon slices and the reserved chopped fennel greens.

Makes 4 servings.

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