Red Snapper With Fennel-Potato Ragoût |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 garlic cloves, minced |
1/4 cup chopped fresh chives, divided |
1/4 cup chopped fresh parsley, divided |
1 teaspoon olive oil |
1 teaspoon salt, divided |
4 (6-ounce) red snapper fillets |
1 tablespoon butter |
2 large leeks, trimmed and chopped |
2 medium baking potatoes, peeled and cut into 1 1/2-inch pieces (about 1 1/4 pounds) |
1 large fennel bulb, cored and cut into |
2-inch pieces |
3/4 cup dry white wine |
1 cup fat-free, reduced-sodium chicken broth |
2 tablespoons lemon juice |
cooking spray |
fennel leaves (optional) |
Directions:
1. Combine garlic, 2 tablespoons chives, 2 tablespoons parsley, olive oil, and 1/4 teaspoon salt. Rub on both sides of snapper fillets; cover and chill.
2. Heat butter in a large saucepan over medium heat; cook leeks in butter 5 minutes, stirring occasionally. Add potatoes, fennel, and wine. Increase heat to medium- high; cover and simmer 5 minutes. Add chicken broth and remaining 3/4 teaspoon salt. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until potatoes are tender. Remove from heat, and gently stir in lemon juice and remaining 2 tablespoons each of chives and parsley. Set aside, and keep warm.
3. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Make 2 diagonal cuts through skin (but not flesh) of each fillet. Add fillets, skin side down, one at a time, to skillet. Cook 4 minutes; turn and cook an additional 4 minutes or until fish flakes easily when tested with a fork.
4. Divide each fillet into 3 portions. Spoon ragoût evenly among 4 bowls; top each bowl with a portion of fillet. Garnish with fennel leaves, if desired.
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