Seared Snapper w/ Fennel & Carrot Saute

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Snapper Recipes by Cousin Mark

Difficulty: Easy - for beginners
Serves: 4

Preparation time:
Cooking time:

Ingredients

4 6-ounce Florida snapper fillets
1/4 cup rice flour
4 tablespoons olive oil, divided
1 cup Florida fennel bulb slices
1/2 cup Florida onion, chopped
1/2 cup Florida carrots, julienne
2 cloves Florida garlic, minced
1 tablespoon fresh Florida dill, finely chopped
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup dry white wine
fresh Florida dill for garnish (optional)

Method

Rinse fillets; pat dry with a paper towel. Score the skin side of fillets with a sharp knife. Coat fillets with rice flour; set aside. Heat 1 tablespoon of oil in a large sauté pan over medium-high heat. Add fennel, onion, carrot and garlic and sauté for 5 to 6 minutes until vegetables are tender and slightly browned. Stir in dill, salt, pepper and wine; cook for 1 minute more. Remove fennel-carrot sauté to a serving platter; keep warm. Wipe pan clean and heat remaining oil over medium-high heat. Sauté fillets 3 to 4 minutes per side until browned and cooked through. Serve fillets and vegetables garnished with fresh dill.

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