Florida Department of Agriculture and Consumer Services
Seared Florida Snapper with Fennel and Carrot Sauté
Posted April 16, 2013 in Entrees, Snapper
- 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)
- 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.