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Seared Florida Snapper with Fennel and Carrot Sauté
Courtesy of Florida Agriculture Bureau of Seafood & Aquaculture
Prep Time: 10 Min.
Cook Time: 12 Min.
What you need:
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+ 4 - (6 oz.) Florida snapper fillets
+ 1/4 c. rice flour
+ 4 Tbsp. olive oil, divided
+ 1 c. Florida fennel bulb slices
+ 1/2 c. Florida onion, chopped
+ 1/2 c. Florida carrots, julienne
+ 2 cloves Florida garlic, minced
+ 1 Tbsp. fresh Florida dill, finely chopped
+ 1/4 tsp. salt
+ 1/4 tsp. fresh ground black pepper
+ 1/4 c. dry white wine
+ fresh Florida dill for garnish (optional)
What to do:
1. 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.
2. Heat 1Tbsp. of oil in a large sauté pan over medium-high heat. Add fennel, onion, carrot and garlic and sauté for 5 to 6 min. until vegetables are tender and slightly browned. Stir in dill, salt, pepper and wine; cook for 1 min. more. Remove fennel-carrot sauté to a serving platter; keep warm.
3. Wipe pan clean and heat remaining oil over medium-high heat. Sauté fillets 3 to 4 min. per side until browned and cooked through. Serve fillets and vegetables garnished with fresh dill.
Recipe courtesy of Florida Department of Agriculture Bureau of Seafood and Aquaculture Marketing
Calories: 276; Calories From Fat: 106; Total Fat: 12g; Saturated Fat: 2g; Cholesterol: 42mg; Total Carbs: 14g; Protein: 25g;