Red Snapper With Citrus and Fennel Salad |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Food & Wine. They reccomend a wine I've been wanting to try! Washington Riesling: 2005 Poet's Leap Ingredients:
4 small radishes, thinly sliced |
1/2 small fennel bulb, halved cored and shaved paper-thin |
1/2 small red bell pepper, finely diced |
1 jalapeno, seeded and thinly sliced |
1/4 cup coarsely chopped fresh cilantro |
1 tablespoon snipped chives |
1 tablespoon finely shredded mint leaf |
1 grapefruit |
1 navel orange |
2 tablespoons extra virgin olive oil, plus more |
extra virgin olive oil, for brushing |
1 tablespoon fresh lemon juice |
salt & freshly ground black pepper |
4 (6 ounce) skinless red snapper fillets |
Directions:
1. Preheat the broiler. In a large bowl, toss the radishes, fennel, bell pepper, jalapeño, cilantro, chives and mint.
2. 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.
3. 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.
4. Set the fish on a well-oiled, sturdy baking sheet and brush with olive oil; season with salt and pepper.
5. 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.
6. Top with the salad and serve.
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