Sauteed Snapper with Orange-Fennel Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The salad brings bright, fresh Mediterranean flavors to this simple fish dish. A mandoline slices fennel evenly. Ingredients:
2 oranges |
1 medium fennel bulb with stalks |
2 tablespoons olive oil, divided |
3/4 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
4 (6-ounce) yellowtail snapper fillets |
1/2 teaspoon fresh thyme leaves |
Directions:
1. Peel and section oranges over a bowl, reserving 2 tablespoons juice. Thinly slice fennel bulb; chop 1 teaspoon fronds. Discard stalks. Place orange sections and sliced fennel in a medium bowl. Combine reserved juice, fronds, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a small bowl, stirring with a whisk. Drizzle juice mixture over fennel mixture; toss well to coat. Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and thyme. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with fennel salad.
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