Florida Seafood Recipe

Seafood-4366

Ingredients
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)

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