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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 283
  • Fat: 9.5g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 1.4g
  • Protein: 36.3g
  • Carbohydrate: 12.2g
  • Fiber: 3.4g
  • Cholesterol: 63mg
  • Iron: 0.8mg
  • Sodium: 575mg
  • Calcium: 112mg

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

  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.
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