MEDITERRANEAN GRILLED WHOLE SNAPPER WITH FENNEL AND A PERNOD BUTTER SAUCE
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the grill to high.
- Rinse the snapper in clean water. Pat dry with paper towels or a clean kitchen towel. Remove any large fins with sharp kitchen shears. Season the inside of the fish with salt and pepper.
- Remove the leafy green tops from the fennel heads. Using the greens from 1 of the fennel heads, stuff the inside of the fish. Reserve the fennel bulbs and the remaining greens. Add the thyme and oregano and press closed. Make 3 diagonal slices on each side of the fillet. Cut down to the bone. Insert 1 lemon slice into each slit. Brush the whole fish with olive oil and season with salt and pepper.
- Clean the surface of the grill with a grill brush. Brush the surface of the hot grill with olive oil. Place the stuffed red snapper on the preheated grill at a 45 degree angle and cook for about 10 minutes or until the fish easily lifts off the grill. With 2 spatulas, carefully turn 90 degrees and continue to cook another 5 minutes. Turn fish and cook the other side to desired doneness, at least another 10 minutes. Do not overcook.
- Meanwhile, cut the reserved fennel bulbs into 1/4-inch slices. Drizzle with olive oil and place on the grill. Grill until tender and golden brown, about 4 minutes per side. Remove to a platter and keep warm.
- For the sauce: Place a small saucepan on the grill or on a burner over medium heat. Add the water and bring to a simmer. Add the lemon juice and Pernod and reduce by 1/3. With the remaining reserved fennel leaves, remove the tender inner leaves and chop finely. You should have about 1/4 cup chopped fennel. Set aside. Remove the water/lemon mixture from the heat and whisk in the butter, a few pieces at a time. When the butter is incorporated, add the chopped fennel leaves and whisk well. Season, to taste, with salt and pepper.
- When the fish is cooked and the flesh is opaque and lifts easily from the bone, carefully remove using 2 sturdy metal spatulas and place on a platter.
- Serve the fish with some of the Pernod butter sauce and grilled fennel.
SNAPPER WITH FENNEL, ONION AND TOMATO
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Pat the fish dry and sprinkle with salt and pepper. In a large oven-safe saute pan, heat the olive oil over medium heat and cook the onions and fennel until tender and golden, 8 to 10 minutes. Add the tomatoes and herbes de Provence and cook until the tomatoes begin to soften, another 5 minutes. Increase the heat to high and deglaze the pan with the wine, chicken stock and lemon juice and let bubble for 1 minute.
- Nestle the fish fillets into the pan, sprinkle with salt and pepper and top each with a pat of butter. Place into the oven and cook until the fish is cooked through, 8 to 10 minutes.
- Broil just until a bit crusty, about 1 more minute. Squeeze lemon juice on the fish and serve.
RED SNAPPER WITH FENNEL & MUSHROOMS
Fennel has a slightly licorice taste and the combination of this with the mushrooms and tomatoe & fish gives an almost haunting flavor.
Provided by Bergy
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the fish well.
- Cut 3 or 4 gashes on each side of the fish, from top to bottom Salt the gashes and the cavity.
- Heat oven to 450 degrees F.
- Push half the garlic slivers into the gashes.
- Rub the fish with a little olive oil and pour the rest on the bottom of a baking pan.
- Spread the lemon slices on the bottom of the pan, top the lemon slices with 1/2 of the sliced fennel.
- Place the fish on the fennel, spread the tomatoes, mushrooms, wine or stock over and around the fish.
- Add salt& pepper and the remaining fennel.
- Cover with aluminium foil and back for 20-30 minutes.
- Uncover and sprinkle the chopped feathery tops over the fish, continue baking until done apprx 5-10 minutes.
- To serve scoop the flesh from the fish with a spoon and top with the veggies and sauce.
TUNISIAN COUSCOUS WITH FENNEL, RED PEPPERS AND GARLIC
A Paula Wolfert recipe. The melange of dill and fennel, celery leaves, red pepper flakes, and spices makes for a light and delicious couscous. Since this type of couscous tends to be slightly dry, you may want to serve it with glasses of buttermilk, the traditional way. I adapted the recipe to make without a couscousier.
Provided by Elmotoo
Categories Grains
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Wash the greens under running water. Drain and roughly chop. Wash and chop the scallions and leeks. Steam greens, scallions, and leeks, covered, for 10 minutes. Remove from the heat and allow to cool, uncovered. When cool enough to handle, squeeze out the excess moisture and set aside.
- Heat the olive oil in a 10- or 12-inch skillet and add the onion. Cook 2 to 3 minutes to soften, then add the tomato paste and cook, stirring, until the paste glistens. Add the crushed garlic, paprika, salt, coriander or tabil, caraway and red pepper flakes and cook slowly until the mixture is well blended. Add 1 cup water, cover, and cook for 15 minutes.
- Remove the skillet from the heat. Stir the dry couscous into the contents of the skillet and stir until well blended. Stir in the steamed greens, leeks and scallions and mix well. Fold in the green chili, red pepper and garlic cloves. Add 1c water, cover & cool on low for 10 minutes.
- Turn out the couscous onto a large, warm serving dish. Use a long fork to break up lumps; fish out the whole garlic cloves and red pepper slices, reserving them. Stir 1 cup water into the couscous, taste for seasoning, and cover with foil. Set it in a warm place for 10 minutes before serving.
- Decorate the couscous with the red pepper slices in a star pattern and place the whole garlic cloves on top. Serve with glasses of buttermilk.
Nutrition Facts : Calories 718.7, Fat 28.6, SaturatedFat 4, Sodium 1295.5, Carbohydrate 99.5, Fiber 9.9, Sugar 5.9, Protein 16.9
3-INGREDIENT RED SNAPPER WITH GREEN SAUCE AND SCALLIONS
Green juice provides a fresh sauce for this light and healthy fish dish.
Provided by Molly Baz
Categories 3-Ingredient Recipes Snapper Fish Green Onion/Scallion Quick and Healthy Quick & Easy Dinner
Yield Serves 4
Number Of Ingredients 5
Steps:
- Heat 1 Tbsp. oil in a medium skillet over medium-high. Add scallions, season with salt, and cook, turning occasionally, until scallions are charred in spots and slightly softened, about 1 minute. Transfer to a plate. Wipe out skillet.
- Heat 2 Tbsp. oil in same skillet over medium-high. Season fish with salt and cook, skin side down, until very crisp, about 4 minutes. Flip fish, add green juice and scallions, and cook until fish is just cooked through, about 2 minutes more. Taste and season with salt, if needed.
- Divide fish and scallions among bowls; top with green sauce. Drizzle with oil and serve.
RED SNAPPER WITH FENNEL AND GARLIC
Steps:
- Preheat an oven to 300 degrees F (150 degrees C). Spray a 9x13 inch baking dish with cooking spray.
- Heat 4 tablespoons of olive oil in a skillet over medium heat. Stir in 3 cloves minced garlic, fennel, and minced shallot. Cook and stir until the fennel has begun to soften, about 5 minutes. Remove from heat. Transfer vegetables to a bowl, and stir in chopped parsley. Reserve cooking oil.
- Season the fish all over with salt and pepper to taste, then stuff snapper with fennel mixture. Use kitchen twine to tie the snapper together in three places. Place the snapper into the prepared baking dish, drizzle with the white wine, lemon juice, and reserved oil. Sprinkle with 3 tablespoons of garlic.
- Bake in the preheated oven until the fish is no longer translucent, and flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 7.1 g, Cholesterol 110.9 mg, Fat 16.6 g, Fiber 1.6 g, Protein 63.3 g, SaturatedFat 2.6 g, Sodium 160.1 mg, Sugar 0.6 g
FARM-RAISED SNAPPER WITH FENNEL, SCALLIONS, AND RED PEPPER
I recently saw something labeled "Snapper Lake Victoria (Kenya) Farm Raised," and it looked glistening and fresh through its plastic wrap. Because the slice, just under a pound, was rather plump and not firm-fleshed and fatty, I felt it would take well to braising with some vegetables. I happened to have about half of a small fennel in the vegetable bin, and some roasted red peppers (from a jar, another good standby item, or put away your own [see page 242]), so I decided to make a bed of those aromatics and, when they were cooked semi-soft, to tuck the fish in and let everything finish cooking together. It was particularly delicious with leftover cooked potatoes browned in duck fat.
Number Of Ingredients 10
Steps:
- Slice the fennel very thin. If you have a mandoline, that will do the job well. Heat the oil in a small frying pan, and scatter the fennel pieces in. Salt and pepper lightly, and cook over very low heat; if the fennel seems to be browning and drying out, add a little water. When it begins to soften, after about 5 minutes, clear the bottom of the pan and lay in the snapper, salted and peppered lightly. Sprinkle on the scallions, the herbes de Provence, and scatter the red pepper on top. Pour in the wine, and braise for 5-6 minutes, covered, turning once, and adding the olives during the last minute of cooking. Garnish with chopped parsley and fennel leaves.
- If your eyes were bigger than your tummy, which often happens to me, retrieve a piece of the fish, preferably a thinner, side piece that cooks faster, and make this fish salad: Cut the cooked fish into bite-sized pieces, and dress it with Winter Green Sauce (page 159). Surround it with some cucumbers and tomatoes and more olives, as well as a hard-boiled egg and some tart greens, for a most satisfying lunch.
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- Preheat the broiler. In a large bowl, toss the radishes, fennel, bell pepper, jalapeño, cilantro, chives and mint. Using a sharp knife, peel the grapefruit and orange, removing all of the bitter white pith. Working over the bowl, cut between the membranes and release the sections into the bowl. Squeeze the membranes over the bowl. Add the 2 tablespoons of olive oil and the lemon juice to the bowl and season the salad with salt and pepper.
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- In a medium bowl, whisk the olive oil, scallions, basil, parsley, rosemary, capers, shallots and lemon zest together. Season to taste with salt and pepper. Set aside at room temperature.
- Heat a large skillet over medium-high heat. Add 2 tablespoons of the olive oil, then lay half of the fennel and onion slices in the pan. Cook for about 3 minutes on each side, or until tender and golden-brown (don't worry if the slices fall apart). Transfer to a plate and cover to keep warm. Repeat with 1 tablespoon of the remaining olive oil and the remaining fennel and onions. This time, place the lemon halves cut side down in the skillet alongside the vegetables and cook for about 1 minute, or until they begin to brown on the cut sides. Remove the lemons from the skillet and squeeze 1/4 cup of juice from about 4 of the lemon halves. Stir the juice into the salsa verde. Season the salsa to taste with salt and pepper. Reserve the remaining lemons for serving.
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