Baked Red Snapper With Fennel And Olives Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BAKED RED SNAPPER WITH FENNEL AND OLIVES

Light flavorful red snapper dish that is great with potato cauliflower mash.

Provided by JennyM

Categories     Seafood     Fish

Time 55m

Yield 4

Number Of Ingredients 11



Baked Red Snapper with Fennel and Olives image

Steps:

  • Combine onion, fennel bulb, celery, and olives in a food processor with a slicing blade; process until everything is cut into a slaw-like consistency. Alternative use a knife to cut onion, fennel bulb, and celery into 1/8-inch thick strips and olives into rounds.
  • Heat 2 tablespoons olive oil in a skillet over low heat. Add vegetable-olive mixture and season with salt and lemon zest. Cook and stir until everything is soft, about 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Spread out vegetable mixture on the bottom of a 9x12-inch pan and set red snapper on top. Drizzle with white wine, olive oil, and lemon juice. Scatter butter on top.
  • Bake in the preheated oven for about 8 minutes. Move oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil red snapper for 2 minutes, making sure that it does not overcook.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 12.7 g, Cholesterol 64.5 mg, Fat 25.8 g, Fiber 4.6 g, Protein 25.1 g, SaturatedFat 7.9 g, Sodium 365.5 mg, Sugar 2.1 g

1 red onion
1 fennel bulb
2 ribs celery
½ cup pitted olives
2 tablespoons olive oil
1 pinch salt
1 lemon, zested and sliced
1 pound red snapper fillets
½ cup dry white wine
2 tablespoons olive oil
3 tablespoons butter, cut into small pieces

RED SNAPPER WITH FENNEL AND GARLIC

Succulent and tender baked snapper with all your favorite ingredients, garlic, shallots, fennel and white wine.

Provided by IMANKAY

Categories     Seafood     Fish

Time 50m

Yield 6

Number Of Ingredients 10



Red Snapper with Fennel and Garlic image

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

⅓ cup extra-virgin olive oil
3 cloves garlic, minced
1 bulb fennel, thinly sliced
1 shallot, minced
½ cup chopped fresh parsley
1 (4 pound) whole red snapper
salt and pepper to taste
¼ cup dry white wine
2 tablespoons lemon juice
3 tablespoons minced garlic

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



Red Snapper with Fennel & Mushrooms image

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.

3 -5 lbs red snapper, gilled,gutted and scales removed ("or" other firm flesh white fish)
1 teaspoon salt
3 cloves garlic, slivered thinly
1/4 cup olive oil
1 lemon, thinly sliced
1 lb fresh fennel, root cut off and outer stalk removed if necessary,feathery tops reserved
1 lb mushroom
1 cup chopped tomato
1 cup dry white wine or 1 cup vegetable stock
fresh ground pepper
salt

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



Snapper with Fennel, Onion and Tomato image

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.

Four 4-ounce fish fillets (mild white fish)
Salt and freshly ground black pepper
Salt and freshly ground black pepper
3 tablespoons olive oil
2 small yellow onions, sliced with the grain
1 bulb fennel, cored and cut into very thin wedges
2 tomatoes, cut into small wedges
1 teaspoon herbes de Provence
1/2 cup white wine
1/2 cup chicken stock
1 lemon, juiced
4 small pats butter
Lemon wedges, for squeezing

SNAPPER WITH FENNEL AND TOMATOES

Provided by Marc Murphy

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13



Snapper with Fennel and Tomatoes image

Steps:

  • Stir the saffron into the wine and set aside. Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the fennel and onion and cook, stirring, until slightly softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the saffron-wine mixture and olives and simmer until the liquid is reduced to about a tablespoon, about 3 minutes. Add the vegetable stock and cook until slightly reduced, about 2 minutes. Stir in the tomatoes. Season with salt and pepper; stir in the parsley.
  • Meanwhile preheat the broiler. Pat the fish dry with paper towels. Rub the skin with 3 tablespoons olive oil and season with salt and pepper. Heat 3 tablespoons olive oil in a large ovenproof skillet over high heat. Add the fish skin-side up and cook until golden on the bottom, 1 to 2 minutes. Transfer the skillet to the broiler. Broil until the skin is slightly charred, 6 to 8 minutes.
  • Divide the vegetables and liquid among 4 dishes. Top with the fish skin-side-up. Garnish each dish with fennel fronds and finish with gray salt.

2 pinches of saffron threads
1/2 cup dry white wine
1/2 cup extra-virgin olive oil
1 bulb fennel, trimmed, cored and thinly sliced, plus fronds for topping
1 small red onion, thinly sliced
2 cloves garlic, thinly sliced
1/4 cup kalamata olives, pitted
1/2 cup vegetable stock
1 cup cherry tomatoes, halved
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh parsley
4 6-ounce snapper fillets, pin bones removed
Gray salt, for finishing

RED SNAPPER ROASTED WITH FENNEL AND BREADCRUMBS

Categories     Fish     Roast     Snapper     Fennel     Healthy     Bon Appétit

Yield Serves 6

Number Of Ingredients 8



Red Snapper Roasted with Fennel and Breadcrumbs image

Steps:

  • Combine first 3 ingredients in medium bowl. Transfer 1 cup fennel mixture to large bowl. Add breadcrumbs and 1/4 cup olive oil to 1 cup fennel mixture in large bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover fennel mixture and breadcrumb mixture separately and refrigerate.)
  • Preheat oven to 450°F. Cut slashes 2 inches apart almost to bone in both sides of fish. Spread half of fennel mixture in bottom of gratin dish or roasting pan. Sprinkle with wine. Spread generous amount of oil over inside and outside of fish. Season inside and outside with salt and pepper. Set fish atop fennel mixture in dish. Spread remaining fennel mixture inside fish. Spread breadcrumb mixture over top of fish, pressing to adhere.
  • Bake fish until just opaque in center, about 45 minutes. Serve with fennel.

2 fresh fennel bulbs, trimmed, chopped
6 large shallots or green onions, chopped
1/2 cup chopped fresh Italian parsley
2 cups fresh French breadcrumbs
1/4 cup olive oil
1 3 1/2-to 4-pound headless red snapper
1/4 cup dry white wine
Olive oil

SAUTEED RED SNAPPER FILLETS WITH FENNEL AND ORANGE

Categories     Citrus     Fish     Fruit     Vegetable     Sauté     Dinner     Orange     Seafood     Snapper     Fennel     Summer     Winter     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 7



Sauteed Red Snapper Fillets with Fennel and Orange image

Steps:

  • Cut peel and white pith from orange with a sharp knife, then cut sections free from membranes. Squeeze 1 to 2 tablespoons juice from membranes before discarding and reserve. Cut sections into 1/4-inch dice and reserve separately.
  • Quarter fennel bulb lengthwise and cut out and discard core. Cut quarters lengthwise into 3/4-inch-thick slices.
  • Heat 1 1/2 tablespoons oil in a heavy skillet over moderately high heat until hot but not smoking, then sauté fennel with fennel seed and salt and pepper to taste, stirring, until edges are browned and fennel is wilted, about 10 minutes. Cook fennel over moderately low heat, covered, stirring occasionally, until tender, about 8 minutes more. Stir in reserved orange juice.
  • While fennel cooks, pat fish dry and season with salt and pepper. Heat remaining tablespoon oil in a 9- to 10-inch nonstick skillet over moderately high heat until just starting to smoke, then sauté fish, skin sides down, until skins are golden, about 3 minutes. Turn fish over and sauté until just cooked through, about 3 minutes more.
  • Sprinkle fish with lemon juice and serve, skin sides up, on top of fennel and orange dice.

1 navel orange
1 large fennel bulb (sometimes called anise), fronds reserved for garnish and stalks discarded
2 1/2 tablespoons olive oil
1/2 teaspoon finely chopped fennel seed
2 (6-oz) red snapper fillets, with skin
1 teaspoon fresh lemon juice, or to taste
Garnish: chopped fennel fronds

RED SNAPPER WITH CITRUS AND FENNEL SALAD

Food & Wine. They reccomend a wine I've been wanting to try! Washington Riesling: 2005 Poet's Leap

Provided by dicentra

Categories     Healthy

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14



Red Snapper With Citrus and Fennel Salad image

Steps:

  • 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.
  • Set the fish on a well-oiled, sturdy baking sheet and brush with olive oil; season with salt and pepper.
  • Broil 6 inches from the heat for 4 minutes, on one side only, just until white throughout. Using a spatula, transfer the fish to plates.
  • Top with the salad and serve.

Nutrition Facts : Calories 326.7, Fat 9.9, SaturatedFat 1.6, Cholesterol 79.8, Sodium 112.6, Carbohydrate 12.4, Fiber 2, Sugar 3.6, Protein 45.9

4 small radishes, thinly sliced
1/2 small fennel bulb, halved cored and shaved paper-thin
1/2 small red bell pepper, finely diced
1 jalapeno, seeded and thinly sliced
1/4 cup coarsely chopped fresh cilantro
1 tablespoon snipped chives
1 tablespoon finely shredded mint leaf
1 grapefruit
1 navel orange
2 tablespoons extra virgin olive oil, plus more
extra virgin olive oil, for brushing
1 tablespoon fresh lemon juice
salt & freshly ground black pepper
4 (6 ounce) skinless red snapper fillets

More about "baked red snapper with fennel and olives recipes"

ROASTED WHOLE RED SNAPPER WITH TOMATO, FENNEL, AND OLIVES ...
Fresh parsley. DIRECTIONS. Preheat oven to 450 degrees. Place the snapper onto a large baking pan. Cut 3 or 4 angled slits into each side of the fish. Rub the skin of the snapper with canola oil and lightly salt the skin and cavity of the fish. Roast for 30 minutes or until the fish flakes. Transfer to serving platter.
From athoughtforfood.net
Estimated Reading Time 2 mins


SEARED RED SNAPPER WITH FENNEL RECIPE | SIDECHEF
Step 4. Puree the tomatoes, garlic and Vegetable Broth (1/4 cup) with an immersion blender. Set aside. Step 5. In a clean skillet add the remaining Extra-Virgin Olive Oil (1/2 tsp) when warm add the sliced fennel, salt and pepper and cook on medium …
From sidechef.com


RED SNAPPER WITH SMOKED TOMATO AND FENNEL BROTH
4 ounces dried shiitake mushrooms. 1 pound chopped fennel. 2 teaspoons sambal. 1 bunch scallions, roughly chopped. 2 cloves garlic, peeled. 1 (1-inch) piece ginger, peeled and roughly chopped. 4 ...
From today.com


RED SNAPPER RECIPES
Chiffonade fresh basil, for garnish. Directions. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Combine the tomatoes, basil, onions, and olives in a bowl. Season with salt and pepper, to taste. Season both sides of the fillets with 1 teaspoon salt, 1/2 teaspoon pepper, and Essence.
From redsnapperrecipes.blogspot.com


RENéFOOD: BAKED RED SNAPPER WITH HERBS AND FENNEL
Entirely aggressive, sometimes unbearably loud, an education in local dictions, and an olfactory assault, this great place was responsible many of my early mental food associations. Tucked at the back of the market after going through the jewelry, fashion, spice, vegetable, and hardware maze was where one would come across the most amazing fish, not a hundred feet away from …
From renefood.blogspot.com


EASY BAKED RED SNAPPER RECIPE WITH PISTACHIO PESTO
Admittedly, red snapper is pricey, but not any more so than halibut or scallops. This piece cost about $10, and I ate half for lunch and half for dinner, because it was loaded up with veggies. Baked Red Snapper Recipe with Sautéed Cauliflower Rice and Fennel. I like fish with rice or cauliflower rice. Today I sautéed the cauliflower rice in ...
From spinachtiger.com


BAKED SNAPPER WITH TOMATOES AND OLIVES - OLDWAYS
Bake for 6 to 8 minutes, until the fish is slightly firm and start to flake when the tip of a knife is inserted into the flesh. The cooking time will vary depending on the thickness of the fillets. While the fish is cooking, season the tomatoes with salt and pepper, to taste. When the fish is done cooking, quickly sprinkle the tomatoes ...
From oldwayspt.org


FISH OVER FENNEL SALAD WITH JALAPEñO AND OLIVE SALSA ...
Remove from the heat and place in a bowl. Combine fennel, red onion, orange segments and juice in a mixing bowl. Add the olive oil, balsamic vinegar, salt and pepper. Toss to combine. Add the toasted pumpkin seeds. Toss once more and wait to serve with the fish.
From patijinich.com


RED SNAPPER RECIPES: RED SNAPPER WITH FENNEL AND GARLIC
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 …
From redsnapperrecipes.blogspot.com


BAKED RED SNAPPER WITH FENNEL AND OLIVES RECIPE - FOOD NEWS
4 (6-ounce) red snapper or other firm white fish fillets. ½ teaspoon salt. ¼ teaspoon freshly ground black pepper. Cooking spray. 1 fennel bulb, thinly sliced (about 3 1/2 cups) ½ cup thinly sliced onion. 1 large tomato, chopped. 3 tablespoons refrigerated olive tapenade. 2 tablespoons fresh lemon juice.
From foodnewsnews.com


RED SNAPPER ROASTED WITH FENNEL AND BREADCRUMBS RECIPE
What Makes This Red Snapper Roasted With Fennel And Breadcrumbs Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Red Snapper Roasted With Fennel And Breadcrumbs. Ready to make this Red Snapper Roasted With Fennel And Breadcrumbs Recipe? Let ...
From bakerrecipes.com


BAKED RED SNAPPER WITH FENNEL SCENTED TOMATO SAUCE BEST ...
Combine onion, fennel bulb, celery, and olives in a food processor with a slicing blade; process until everything is cut into a slaw-like consistency. Alternative use a knife to cut onion, fennel bulb, and celery into 1/8-inch thick strips and olives into rounds. Heat 2 tablespoons olive oil in a skillet over low heat. Add vegetable-olive ...
From recipesforweb.com


WHOLE SNAPPER WITH FENNEL AND LEMON RECIPE | MYRECIPES
Step 2. Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add onion and fennel bulb, and cook 3 minutes, stirring constantly. Set aside. Step 3. Score skin of fish with 3 diagonal cuts. Combine fennel seeds, rind, salt, and pepper. Rub each fish with 1 1/2 teaspoons oil and half of fennel seed mixture.
From myrecipes.com


WINE WITH HALIBUT RECIPES ALL YOU NEED IS FOOD
½ small bulb fennel : 2 cloves garlic : 1 red chilli deseeded: 2 tablespoons olive oil plus extra for drizzling: 1 glass dry white wine : 800 g chopped plum tomatoes or passata : ½ butternut squash peeled and grated: 500 ml organic fish stock : 200 g salmon fillet from sustainable sources, ask your fishmonger, skinned
From stevehacks.com


SAUTEED RED SNAPPER WITH CREAMED FENNEL AND ONION BEST RECIPES
1 fennel or anise bulb (about 3/4 pound), trimmed and sliced thin; 3 tablespoons unsalted butter; 2 tablespoons medium-dry Sherry; 1/4 cup heavy cream; 1 teaspoon balsamic vinegar; 1/8 teaspoon fennel seeds, or to taste; about 1/4 cup water; two 1/2-pound red snapper fillets seasoned on both sides with salt and pepper
From recipesforweb.com


SNAPPER WITH FENNEL AND TOMATOES RECIPE - FOOD NEWS
Directions 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.
From foodnewsnews.com


ROASTED SNAPPER WITH FENNEL AND TOMATO RECIPE | GOOD FOOD
Method. 1. Preheat the oven to 200C fan-forced (220C conventional). 2. Toss all the vegetable ingredients, the capers, anchovies, chilli and olive oil in a bowl, then spread out in a baking dish (make sure it will fit the snapper fillets fairly snugly). 3. Season liberally with sea salt and white pepper and pour over the wine.
From goodfood.com.au


FARM-RAISED SNAPPER WITH FENNEL, SCALLIONS ... - PLAIN.RECIPES
1/2 small fennel bulb (reserve leaves) 1 tablespoon olive oil; Salt and freshly ground pepper; 1 thick slice snapper, 1/23/4 pound; 2 scallions, chopped; Large pinch of herbes de Provence; 3 or 4 fairly wide strips roasted red pepper; 1/4 cup white wine; 3 black Mediterranean olives, pitted and roughly cut; A sprinkling of chopped fresh parsley ...
From plain.recipes


FABULOUS FENNEL: BAKED RED SNAPPER WITH FENNEL, POTATOES ...
Reserve the fennel fronds. Halve the fennel bulb and remove the core. Slice into thin sticks about 1/4 “ thick. Place the potatoes in a large saucepan and add enough cold water to cover the potatoes. Add about ½ to 1 teaspoon of salt. Bring to a boil over medium high heat. Reduce heat to a simmer and cover the pan.
From ouritaliantable.com


ASTRAY RECIPES: RED SNAPPER ROASTED WITH FENNEL AND ...
Combine first 3 ingredients in medium bowl. Transfer 1 cup fennel mixture to large bowl. Add breadcrumbs and ¼ cup olive oil to 1 cup fennel mixture in large bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover fennel mixture and breadcrumb mixture separately and refrigerate.) Preheat oven to 450F. Cut slashes 2 inches apart ...
From astray.com


RED SNAPPER FILLETS WITH FENNEL AND ONION CONFIT - THE ...
6 6oz red snapper fillets, skin on and pin bones removed. Flour for dredging fish. Salt and pepper, to taste. 2 tbsp olive oil. 1/2 cup dry vermouth. 3 tbsp chopped fresh parsley
From theglobeandmail.com


RECIPE: SHEET PAN SNAPPER WITH POTATOES AND FENNEL
2 pounds (or 2 large) fennel bulbs, halved and sliced ¼ inch thick, fronds reserved for garnish; 1 pound baby new potatoes, quartered; ⅓ cup capers
From tastingtable.com


BAKED RED BREAM (RED SNAPPER)AND FENNEL WITH ORANGE AND ...
Preheat the oven to 200C/400F/Gas 6. Remove any scales from the fish then wash and dry it thoroughly. Slash the fish three times diagonally on both sides cutting right down to the bone. Season generously with salt and pepper both inside and out. Place the fennel and onion mixture in the bottom of a shallow ovenproof dish, place the fish on top ...
From bakespace.com


CALORIES IN SNAPPER WITH FENNEL, TOMATOES, AND OLIVES ...
Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of Snapper with Fennel, Tomatoes, and Olives 218 calories of Snapper (fish), (6 oz) 60 calories of Olive Oil, (0.50 tbsp) 45 calories of Spanish Olives w/pimento - 2 Olives, (3 serving)
From recipes.sparkpeople.com


RED SNAPPER WITH CITRUS AND FENNEL SALAD - FOOD & WINE
Step 1. 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 ...
From foodandwine.com


BAKED RED SNAPPER WITH GARLIC AND HERBS RECIPE
Preheat the oven to 400 F. Place the snapper fillets in a baking dish that has been sprayed with a nonstick cooking spray. In a skillet, melt the butter with the garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook over low heat for 2 minutes just to blend flavors.
From thespruceeats.com


RED SNAPPER WITH FENNEL AND GARLIC - GLUTEN FREE RECIPES
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.
From fooddiez.com


RED SNAPPER WITH FENNEL AND GARLIC | RECIPESTY
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 …
From recipesty.com


VIVANEAU ROUGE RôTI AVEC FENOUIL ET TOMATES (RED SNAPPER ...
Heat oven to 400°. Place tomatoes, fennel, and onion evenly in a large oval baking dish; set aside. Mince garlic on a cutting board and sprinkle heavily with salt; using a …
From saveur.com


ROASTED WHOLE RED SNAPPER WITH TOMATO, FENNEL, AND OLIVES ...
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
From eatyourbooks.com


RED SNAPPER WITH FENNEL AND GARLIC - FISH
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 …
From worldrecipes.org


RED SNAPPER WITH FENNEL-POTATO RAGOûT RECIPE | MYRECIPES
Rub on both sides of snapper fillets; cover and chill. Advertisement. Step 2. Heat butter in a large saucepan over medium heat; cook leeks in butter 5 minutes, stirring occasionally. Add potatoes, fennel, and wine. Increase heat to medium- high; cover and simmer 5 minutes. Add chicken broth and remaining 3/4 teaspoon salt.
From myrecipes.com


SAUTEED RED SNAPPER FILLETS WITH FENNEL AND ORANGE
Ingredients. 1 navel orange. 1 large fennel bulb (sometimes called anise), fronds reserved for garnish and stalks discarded. 2 1/2 tablespoons olive oil. 1/2 teaspoon finely chopped fennel seed. 2 (6-oz) red snapper fillets, with skin. 1 teaspoon fresh lemon juice, or to taste. Garnish: chopped fennel fronds.
From mealplannerpro.com


JUICY RED SNAPPER BRAISED WITH FENNEL AND ONIONS ...
Powered by. Instructions. Preheat an oven to 400°F (200°C). Clean fish with lemon or lime, rise with water, pat dry and set aside. In a large fry pan over medium-high heat, warm the olive oil over medium-high heat. Add the onion, celery, carrot, fennel, scallions and garlic and sauté until soft, about 5 minutes.
From caribbeangreenliving.com


Related Search