| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Eat-lf mail, Fish/seafoo, Low fat, Main dishes |
4 |
servings |
INGREDIENTS
| 1 |
|
Fennel Bulbs |
| 1 |
|
Carrot; Cut Into Matchsticks |
| 1 |
c |
Dry White Wine |
|
|
Salt And Pepper; To Taste |
| 2 |
|
Red Snapper Fillets; 8 – 10 Oz Each, Skinned |
| 4 |
sl |
Lemons |
INSTRUCTIONS
Chop about 2 Tbsp of the feathery fennel greens and set aside for garnish.
Trim the base and remove the stalks from the fennel bulb. Cut off any
discolored parts of the bulb. Quarter the bulb lengthwise and slice thinly
crosswise.
In a skillet large enough to hold the fillets (Cut in half if nec), combine
the sliced fennel, carrots and 1/2 C of the wine. Cook, covered, over
med-low heat until the fennel is slightly wilted and beginning to stick to
the pan, 10 - 15 min.
Add the remaining 1/2 C wine to the pan and season the fish fillets with
salt and pepper and lay them on top of the vegetables. Cover the pan and
steam the fish over med-low heat until the flesh is opaque in the center,
10 - 15 min.
Transfer the fish and vegetables to a large serving platter. Serve
garnished with lemon slices and the reserved chopped fennel greens.
Makes 4 servings
This was very good. Nice flavor and didn't require much effort to prepare.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
NOTES : Cal 124.9 Total Fat 1g Sat Fat 0.2g Carb 16.9g Fib 0.5g Pro 10.8g
Sod 62mg CFF 7.6%
Recipe by: Eating Well, Sept/Oct 1996
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Feb 05,
1999, converted by MM_Buster v2.0l.
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