Sautéed Snapper with Orange-Fennel Salad

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
The salad brings bright, fresh Mediterranean flavors to this simple fish dish. A mandoline slices fennel evenly.

Yield:

4 servings (serving size: 1 fillet and about 1/2 cup salad)

Recipe from

Nutritional Information

Calories 283
Fat 9.5 g
Satfat 1.5 g
Monofat 5.8 g
Polyfat 1.4 g
Protein 36.3 g
Carbohydrate 12.2 g
Fiber 3.4 g
Cholesterol 63 mg
Iron 0.8 mg
Sodium 575 mg
Calcium 112 mg

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

Preparation

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.

Note:

David Bonom,

January 2010