Red Snapper With Citrus And Fennel Salad Recipe

Name: Red Snapper With Citrus And Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small radishes, thinly sliced; 1/2 small fennel bulb, halved cored and shaved paper-thin; 1/2 small red bell pepper, finely diced; 1 jalapeno, seeded and thinly sliced; 1/4 cup coarsely chopped fresh cilantro; 1 tablespoon snipped chives; 1 tablespoon finely shredded mint leaf; 1 grapefruit; 1 navel orange; 2 tablespoons extra virgin olive oil, plus more; extra virgin olive oil, for brushing; 1 tablespoon fresh lemon juice; salt & freshly ground black pepper; 4 (6 ounce) skinless red snapper fillets

Servings: persons

4 small radishes, thinly sliced
1/2 small fennel bulb, halved cored and shaved paper-thin
1/2 small red bell pepper, finely diced
1 jalapeno, seeded and thinly sliced
1/4 cup coarsely chopped fresh cilantro
1 tablespoon snipped chives
1 tablespoon finely shredded mint leaf
1 grapefruit
1 navel orange
2 tablespoons extra virgin olive oil, plus more
extra virgin olive oil, for brushing
1 tablespoon fresh lemon juice
salt & freshly ground black pepper
4 (6 ounce) skinless red snapper fillets

1
Preheat the broiler. In a large bowl, toss the radishes, fennel, bell pepper, jalapeno, cilantro, chives and mint.
2
Using a sharp knife, peel the grapefruit and orange, removing all of the bitter white pith. Working over the bowl, cut between the membranes and release the sections into the bowl.
3
Squeeze the membranes over the bowl. Add the 2 tablespoons of olive oil and the lemon juice to the bowl and season the salad with salt and pepper.
4
Set the fish on a well-oiled, sturdy baking sheet and brush with olive oil; season with salt and pepper.
5
Broil 6 inches from the heat for 4 minutes, on one side only, just until white throughout. Using a spatula, transfer the fish to plates.
6
Top with the salad and serve.

100

kcal

Calories

Fat

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 14 ingredients. The key ingredients include: 4 small radishes, thinly sliced, 1/2 small fennel bulb, halved cored and shaved paper-thin, 1/2 small red bell pepper, finely diced, 1 jalapeno, seeded and thinly sliced, and more.

Yes, Red Snapper With Citrus And Fennel Salad 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 With Citrus And Fennel Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions