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.

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 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.

Red Snapper With Citrus And Fennel Salad

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