Fennel-and-Grapefruit-Rubbed Snapper

F&W's Justin Chapple rubs a supertasty mix of crushed fennel seeds and grapefruit zest onto snapper before baking it on a bed of sweet roasted fennel. 

  • Total Time:
  • Servings: 4

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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

How to make this recipe

  1. Preheat the oven to 400°. On a rimmed baking sheet, toss the fennel, 1/4 cup of oil, the thyme and crushed red pepper. Season with salt and black pepper. Roast for about 20 minutes, until just tender.
  2. Gently curl 1 snapper fillet over the edge of a ceramic baking dish, skin side up. Make 5 or 6 slashes in the fillet. Repeat with the remaining fillet.

  3. 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. Arrange the snapper skin side up on the fennel. Roast for about 8 minutes, until the fish is just cooked through. Serve the fish and fennel 
with the grapefruit sections.


Suggested Pairing

Wine: Citrusy, medium-bodied white Bordeaux.

Contributed By Photo © John Kernick Published March 2016

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1064203 recipes/fennel-and-grapefruit-rubbed-snapper 2016-02-08 Justin Chapple weeknight-dinner|healthy|fast march-2016 recipes,fennel-and-grapefruit-rubbed-snapper 1064203
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