Red snapper with citrus and fennel salad
Indulge in the refreshing flavors of red snapper paired with zesty citrus and aromatic fennel. A vibrant and delicious salad bursting with bright and tangy notes.
Ingredients:
- 4 small radishes, thinly sliced
- 1/2 small fennel bulb—halved, cored and shaved paper-thin
- 1/2 small red or yellow bell pepper, finely diced
- 1 jalapeño, seeded and thinly sliced
- 1/4 cup coarsely chopped cilantro
- 1 tablespoon snipped chives
- 1 tablespoon finely shredded mint leaves
- 1 grapefruit
- 1 navel orange
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 tablespoon fresh lemon juice
- Salt and freshly ground pepper
- Four 6-ounce skinless red snapper fillets
Instructions:
- Heat up the broiler. In a big bowl, mix together the radishes, fennel, bell pepper, jalapeño, cilantro, chives and mint. With a sharp knife, remove the peel from the grapefruit and orange, ensuring no white pith is left. Cut between the membranes over the bowl to release the sections into it. Squeeze out the juice from the membranes into the bowl. Put in the 2 tablespoons of olive oil, lemon juice, salt, and pepper to the bowl and mix well to season the salad.
- Place the fish on a well-oiled, sturdy baking sheet, brush it with olive oil, and sprinkle with salt and pepper. Broil the fish 6 inches away from the heat for about 4 minutes, cooking only on one side, until cooked through. Use a spatula to move the fish onto plates. Top it with the salad and serve.
Summary:
- Calories: 1140 kcal
- Fat: 37 g
- Protein: 145 g
- Carbs: 55 g
- Potassium: 4157 mg
- Magnesium: 297 mg