Florida Department of Agriculture and Consumer Services

Seared Florida Snapper with Fennel and Carrot Sauté

Posted April 16, 2013 in Entrees, Snapper

Seared Florida Snapper with Fennel and Carrot Sauté

Ingredients:

  • 4 (6-ounce) snapper fillets
  • 1/4 cup rice flour
  • 4 tablespoons olive oil, divided
  • 1 cup fennel bulb slices
  • 1/2 cup onion, chopped
  • 1/2 cup carrots, julienne
  • 2 cloves garlic, minced
  • 1 tablespoon fresh 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)

Directions:

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

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