Red Snapper Fillets Poached with Fennel and Vermout

Name: Red Snapper Fillets Poached with Fennel and Vermouth, served with Orange Vinaigrette, and Rice with Peas and Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-ounce) red snapper fillets; 1 teaspoon salt; 1/2 teaspoon ground white pepper; Essence, recipe follows; 2 teaspoons olive oil; 1 large bulb fennel, stems trimmed, sliced thinly lengthwise (leafy fronds reserved for sauce and garnish); 1 medium yellow onion, peeled and sliced thinly; 1/2 cup dry white vermouth, or dry white wine; 1/2 cup fish stock, or water; 2/3 cup fresh orange juice; 2 tablespoons fresh fennel fronds; Rice with Peas and Pine Nuts, recipe follows; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme; 2 cups water; 1/2 teaspoon salt; 2 teaspoons olive oil; 1 cup long grain white rice; 1/2 cup fresh or frozen peas; 1/2 cup lightly toasted pine nuts; 1 tablespoon chopped fresh parsley

Servings: persons

4 (6-ounce) red snapper fillets
1 teaspoon salt
1/2 teaspoon ground white pepper
Essence, recipe follows
2 teaspoons olive oil
1 large bulb fennel, stems trimmed, sliced thinly lengthwise (leafy fronds reserved for sauce and garnish)
1 medium yellow onion, peeled and sliced thinly
1/2 cup dry white vermouth, or dry white wine
1/2 cup fish stock, or water
2/3 cup fresh orange juice
2 tablespoons fresh fennel fronds
Rice with Peas and Pine Nuts, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 cups water
1/2 teaspoon salt
2 teaspoons olive oil
1 cup long grain white rice
1/2 cup fresh or frozen peas
1/2 cup lightly toasted pine nuts
1 tablespoon chopped fresh parsley

1
["Preheat the oven to 375 degrees F. Season the fish on both sides with salt, pepper, and Essence.", "Saute the fennel and onions in olive oil until golden brown, about 8 minutes.", "Lay the fish on top, and add the vermouth and fish stock.", "Cover the pot and bake until the fish is cooked and still tender, 10 to 12 minutes.", "Remove from the oven and transfer the fish, fennel, and onion to a platter.", "Tent to keep warm.", "Transfer the cooking juices and the 3 onion rings to a small saucepan.", "Bring to a boil and cook until reduced by half, about 3 minutes.", "Add the orange juice and cook until reduced by half again, 3 to 4 minutes.", "Transfer to a blender, and puree on high speed.", "Adjust the seasoning, to taste.", "Arrange the fish, vegetables and rice on 4 large plates.", "Drizzle the fish with the orange vinaigrette, garnish with the fennel fronds, and serve.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

522

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Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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

You need 27 ingredients. The key ingredients include: 4 (6-ounce) red snapper fillets, 1 teaspoon salt, 1/2 teaspoon ground white pepper, Essence, recipe follows, and more.

Yes, Red Snapper Fillets Poached with Fennel and Vermouth, served with Orange Vinaigrette, and Rice with Peas and Pine Nuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Red Snapper Fillets Poached with Fennel and Vermouth, served with Orange Vinaigrette, and Rice with Peas and Pine Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions