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Sautéed Snapper with Orange-Fennel Salad

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 4 servings (serving size: 1 fillet and about 1/2 cup salad)
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

Nutrition 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

How to Make It

  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.