Name: Pacific Snapper with Fennel Slaw
Yield: 4 servings
Ingredients: 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; 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)

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.

ingredients

Pacific Snapper

fillets Pacific snapper, each fillet about 6-ounces, skin on (180 grams)

Tbsp olive oil (45 ml)

Tbsp fresh chopped thyme (15 ml)

grated zest of 1 lemon

tsp toasted ground cumin seed (2 ml)

Tbsp fresh chopped coriander (15 ml)

Tbsp fresh chopped parsley (15 ml)

juice of 1 lemon

Salt and freshly cracked black pepper to taste

Fennel Salad

Tbsp sherry vinegar (30 ml)

Tbsp olive oil (30 ml)

Tbsp lemon juice (15 ml)

head fennel finely shaved (preferably shaved on mandolin)

small red onion, finely sliced

carrot, julienned

Coarse salt and freshly cracked black pepper

pinch of sugar

cup fresh chopped parsley (60 ml)

Ingredient Substitution Guide

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.

Rate Recipe

Be the first to rate Pacific Snapper with Fennel Slaw

Pacific Snapper with Fennel Slaw

ingredients

Pacific Snapper

Fennel Salad

directions

Rate Recipe

Get the Food Network Canada Newsletter