Fennel-and-Grapefruit-Rubbed Snapper Recipe

Name: Fennel-and-Grapefruit-Rubbed Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 fennel bulbs, cut into 3/4-inch wedges; 1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil; 1 1/2 teaspoons chopped thyme; 1/4 teaspoon crushed red pepper; Kosher salt; Black pepper; Two 12-ounce red snapper fillets; 2 teaspoons crushed fennel seeds; 1/2 teaspoon finely grated grapefruit zest; 1 pink grapefruit, peeled and supremed

Servings: persons

3 fennel bulbs, cut into 3/4-inch wedges
1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil
1 1/2 teaspoons chopped thyme
1/4 teaspoon crushed red pepper
Kosher salt
Black pepper
Two 12-ounce red snapper fillets
2 teaspoons crushed fennel seeds
1/2 teaspoon finely grated grapefruit zest
1 pink grapefruit, peeled and supremed

1
Preheat the oven to 400.
2
On a rimmed baking sheet, toss the fennel, 1/4 cup of oil, the thyme and crushed red pepper.
3
Season with salt and black pepper.
4
Roast for about 20 minutes, until just tender.
5
Gently curl 1 snapper fillet over the edge of a ceramic baking dish, skin side up.
6
Make 5 or 6 slashes in the fillet.
7
Repeat with the remaining fillet.
8
In a bowl, whisk the remaining 1 1/2 tablespoons of oil, the fennel seeds and zest and rub all over the fillets and in the slashes; season with salt and pepper.
9
Arrange the snapper skin side up on the fennel.
10
Roast for about 8 minutes, until the fish is just cooked through.
11
Serve the fish and fennel with the grapefruit sections.

150

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 fennel bulbs, cut into 3/4-inch wedges, 1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil, 1 1/2 teaspoons chopped thyme, 1/4 teaspoon crushed red pepper, and more.

Yes, Fennel-and-Grapefruit-Rubbed Snapper falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fennel-and-Grapefruit-Rubbed Snapper

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