Seared Florida Snapper with Fennel and Carrot Sauté
This gluten-free recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
4 (6-ounce) Florida snapper fillets
1/4 cup rice flour
4 tablespoons olive oil - divided use
1 cup Florida fennel bulb slices
1/2 cup Florida onion, chopped
1/2 cup Florida carrots, julienne
2 cloves Florida garlic, minced
1 tablespoon fresh Florida dill, finely chopped
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup dry white wine
Fresh Florida dill for garnish (optional)
- Rinse fillets; pat dry with a paper towel. Score the skin side of fillets with a sharp knife. Coat fillets with rice flour; set aside.
- Heat 1 tablespoon of oil in a large sauté pan over medium-high heat. Add fennel, onion, carrot and garlic and sauté for 5 to 6 minutes until vegetables are tender and slightly browned. Stir in dill, salt, pepper and wine; cook for 1 minute more. Remove fennel-carrot sauté to a serving platter; keep warm.
- Wipe pan clean and heat remaining oil over medium-high heat. Sauté fillets 3 to 4 minutes per side until browned and cooked through. Serve fillets and vegetables garnished with fresh dill.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 276; Calories From Fat: 106; Total Fat: 12g; Saturated Fat: 2g; Cholesterol: 42mg; Total Carbs: 14g; Protein: 25g.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.