Snapper with Fennel and Orange Salad recipe
information
This makes a lovely summer meal. Substitute another kind of fish if you can't get snapper.
ingredients
Oil
4 even-sized red snapper, cleaned, heads and tails on
2 heads fennel
2 oranges
Juice of 1 lemon
45 ml (3 tbsps) light salad oil
Pinch sugar, salt and black pepper
4 even-sized red snapper, cleaned, heads and tails on
2 heads fennel
2 oranges
Juice of 1 lemon
45 ml (3 tbsps) light salad oil
Pinch sugar, salt and black pepper
method
1. Brush both sides of the fish with oil and cut three slits in the sides of each. Sprinkle with a little of the lemon juice, reserving the rest.
2. Slice the fennel in half and remove the cores. Slice thinly. Also slice the green tops and chop the feathery herb to use in the dressing.
3. Peel the oranges, removing all the white pith.
4. Cut the oranges into segments. Peel and segment over
a bowl to catch the juice.
5. Add lemon juice to any orange juice collected in the bowl. Add the oil, salt, pepper and a pinch of sugar, if necessary. Mix well and add the fennel, green herb tops and orange segments, stirring carefully. Grill the fish 3-5 minutes per side, depending on thickness. Serve the fish with the heads and tails on, accompanied by the salad.
2. Slice the fennel in half and remove the cores. Slice thinly. Also slice the green tops and chop the feathery herb to use in the dressing.
3. Peel the oranges, removing all the white pith.
4. Cut the oranges into segments. Peel and segment over
a bowl to catch the juice.
5. Add lemon juice to any orange juice collected in the bowl. Add the oil, salt, pepper and a pinch of sugar, if necessary. Mix well and add the fennel, green herb tops and orange segments, stirring carefully. Grill the fish 3-5 minutes per side, depending on thickness. Serve the fish with the heads and tails on, accompanied by the salad.
serving amount
serves 4
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