| Snapper with Fennel and Orange Salad Recipe | Snapper with Fennel and Orange Salad Recipe Ingredients:- Oil
- 4 Red Snapper - cleaned, with heads and tails on
- 2 Heads Fennel
- 2 Oranges
- Juice of 1 Lemon
- 3 tablespoons Light Salad Oil
- Pinch Sugar
- Salt and Black Pepper - to taste
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Time: 30 min
Serves: 4
| Snapper with Fennel and Orange Salad Recipe Instructions:Brush both sides of the fish with oil and cut three slits in the sides of each. Sprinkle with a little of the lemon juice, reserving the rest.
Slice the fennel in half and remove the cores. Slice thinly. Also slice the green tops and chop the feathery herb to use in the dressing.
Peel the oranges, removing all the white pith.
Cut the oranges into segments. Peel and segment over a bowl to catch the juice.
Add lemon juice to any orange juice collected in the bowl. Add the oil, salt, pepper and a pinch of sugar, if necessary. Mix well and add the fennel, green herb tops and orange segments, stirring carefully.
Grill the fish 3-5 minutes per side, depending on thickness.
Serve the fish with the heads and tails on, accompanied by the salad.
| Snapper with Fennel and Orange Salad Recipe Cooking Time & Tips:- For cooking times please see above.
- Remember to only add a little salt to fish dishes
- If required, serve with your choice of sauce
| Snapper with Fennel and Orange Salad Recipe Serving Instructions & Ideas:- Serve with your choice of vegetables
- Fish generally goes well with white wine
- A healthy alternative to meat dishes
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Fish Recipes Index
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