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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Seared Florida Snapper with Fennel and Carrot SautÚ

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
  fresh Florida dill for garnish (optional)

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 sautÚ pan over medium-high heat. Add fennel, onion, carrot and garlic and sautÚ 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 sautÚ to a serving platter; keep warm. Wipe pan clean and heat remaining oil over medium-high heat. SautÚ fillets 3 to 4 minutes per side until browned and cooked through. Serve fillets and vegetables garnished with fresh dill.

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

Look for "Fresh from Florida" ingredients at your grocery store.

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