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Pacific Snapper with Fennel Slaw

Food Network Canada
YIELDS
4 servings

Save the fennel fronds from the fennel in the salad for a nice garnish for the snapper. This combination has great fresh flavours – perfect for a summertime meal. Instead of pan-frying, you could also grill the fish. Just rub fish with some of the olive oil before grilling.

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Ingredients

Pacific Snapper

4
fillets Pacific snapper, each fillet about 6-ounces, skin on (180 grams)
3
Tbsp olive oil (45 ml)
1
Tbsp fresh chopped thyme (15 ml)
grated zest of 1 lemon
½
tsp toasted ground cumin seed (2 ml)
1
Tbsp fresh chopped coriander (15 ml)
1
Tbsp fresh chopped parsley (15 ml)
juice of 1 lemon
Salt and freshly cracked black pepper to taste

Fennel Salad

2
Tbsp sherry vinegar (30 ml)
2
Tbsp olive oil (30 ml)
1
Tbsp lemon juice (15 ml)
½
head fennel finely shaved (preferably shaved on mandolin)
½
small red onion, finely sliced
1
carrot, julienned
Coarse salt and freshly cracked black pepper
pinch of sugar
¼
cup fresh chopped parsley (60 ml)
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Directions

Step 1

Mix cumin, parsley, thyme, coriander and lemon zest together in a bowl. Season the fish with salt and pepper and rub the herb and spice mixture over fish. Add 2 tbsp. olive oil to a large non-stick sauté pan over medium high heat. Pan sear fish for 2 minutes per side. Squeeze lemon juice over the fish and drizzle with remaining 1 tbsp. olive oil. Cover and steam for 2 to 3 minutes or until fish is just cooked through.

Step 2

Combine the sherry vinegar, olive and lemon juice in a large bowl. Add the fennel, carrot and red onion. Season with salt, pepper and pinch of sugar. Add parsley and toss.

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