| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Dujour07 | 2 | servings | |
INGREDIENTS
| 2 | Snapper fillets – (8 oz ea); bones reserved | |
| 1/4 | c | Olive oil |
| 1 | Fennel bulb; cut in wedges | |
| 2 | tb | Shallots |
| 1 | ts | Garlic |
| 1 | Good pinch saffron | |
| 1/4 | c | White wine |
| Juice of one lemon | ||
| 1/8 | c | Pernod |
| 1/2 | c | Quick Fish Stock or water; (see recipe) |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 3 | tb | Butter |
INSTRUCTIONS
Heat skillet over medium-high flame until it's nice and hot. In the meantime with a sharp knife, score the skin-side of the snapper and salt and pepper. Add 1/8 of a cup of the olive oil to skillet. Put the snapper meat-side down, sear until you've got a golden crust then turn the fillet over and cook 2 minutes more. Take the fillets out of the skillet and set aside while you saute the fennel in the same skillet for 5 minutes. Set the fennel aside and drain any oil from the skillet. Put remaining 1/8 cup olive oil into skillet over medium heat. Add shallots, garlic, saffron, and saute for 1 minute. Deglaze skillet with wine, lemon juice and pernod. When there is almost no liquid left in skillet add Quick Fish Stock or water. Bring to a simmer and add fennel back to skillet and continue to simmer for 2 more minutes. Put snapper on top of fennel, put skillet in a preheated 425 degree oven for 5 to 6 minutes. Remove from oven and put fennel on a plate and snapper again on top of fennel. Return skillet to high flame and reduce pan juice by half, remove pan from heat and add butter. Swinging pan until dissolved and sauce has thickened, salt and pepper to taste and spoon around fish and fennel. This recipe yields 2 servings. Source: "CHEF DU JOUR - (Show # DJ-9569) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-19-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Cheryl Smith Converted by MM_Buster v2.0l.
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