© Frances Janisch
Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4

Chef Way Daniel Boulud broils snapper right on dinner plates, topping the fish with citrus, diced jalapeño and bell peppers. A simple radish-fennel salad goes alongside. Easy Way Broil the snapper on a baking sheet, then serve it with a salad that combines all the bright, crisp flavors of the original dish: fennel, radishes, bell pepper, citrus and jalapeño.    More Recipes From Daniel Boulud  

How to Make It

Step 1    

Preheat the broiler. In a large bowl, toss the radishes, fennel, bell pepper, jalapeño, cilantro, chives and mint. 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. 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.

Step 2    

Set the fish on a well-oiled, sturdy baking sheet and brush with olive oil; season with salt and pepper. 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. Top with the salad and serve.

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