Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Seafood Recipe
Seared Florida Snapper with Fennel and Carrot Sauté
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Seafood-4366
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Ingredients |
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4 6-ounce |
snapper fillets |
1/4 cup |
rice flour |
4 tablespoons |
olive oil, divided |
1 cup |
fennel bulb slices |
1/2 cup |
onion, chopped |
1/2 cup |
carrots, julienne |
2 cloves |
garlic, minced |
1 tablespoon |
fresh dill, finely chopped |
1/4 teaspoon |
salt |
1/4 teaspoon |
fresh ground black pepper |
1/4 cup |
dry white wine |
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fresh Florida dill for garnish (optional) |
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Preparation
Rinse fillets; pat dry with a paper towel. Score the skin side of fillets with a sharp knife. Coat fillets with rice flour; set aside. Heat 1 tablespoon of oil in a large sauté pan over medium-high heat. Add fennel, onion, carrot and garlic and sauté for 5 to 6 minutes until vegetables are tender and slightly browned. Stir in dill, salt, pepper and wine; cook for 1 minute more. Remove fennel-carrot sauté to a serving platter; keep warm. Wipe pan clean and heat remaining oil over medium-high heat. Sauté fillets 3 to 4 minutes per side until browned and cooked through. Serve fillets and vegetables garnished with fresh dill.
Yield
4 servings
Nutritional Value Per Serving
Calories 276, Calories From Fat 106, Total Fat 12g, Saturated Fat 2g, Trans Fatty Acid 0, Cholesterol 42mg, Total Carbohydrates 14g, Protein 25g, Omega 3 Fatty Acid 0.00g
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Look for "Fresh from Florida" ingredients at your grocery store.
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