Citrus Fennel Snapper with Citrus & Serrano Salsa
Citrus is a favorite staple, be it recipes or daily life. Be it the vibrant bright color or sweet and slightly acidic flavor, it adds so much dimension to every dish. It's a natural way to add flavor without the fat. Our Savory salts offer the same. When used together, you have a power-packed burst of flavor in your mouth.
SHOPPING LIST:
2 fillets snapper, about 4-6 ounces each
2 teaspoons Bella Cucina Citrus Fennel Salt
1/8 teaspoon black or white pepper
1 head fresh Fennel (with fronds, if available)
1 Lemon, zested and juice
2 clementine oranges
1 wedge Bella Cucina Preserved Lemon, remove membrane and chop
1 serrano pepper, thinly sliced
3 Tablespoons Bella Cucina Extra Virgin Olive Oil
1 Bunch cilantro
PREPARATION:
Season the fillets with 1 teaspoon salt and the pepper. Cut the fennel in half, then slice thinly on a mandolin. Alternatively, cut into quarters, remove the core, then cut in a food processor with the thinnest blade, or cut by hand with a sharp knife. Place the sliced fennel in a bowl with the lemon zest and juice.
Zest and juice one of clementines and to the bowl with fennel. Slice each end off the second clementine and squeeze out any juice into the bowl. Remove the peel and pith from top to bottom. Separate the citrus from the membrane by slicing on either side of each segment. Remove any stringy white pith and disgard. Cut the clementine segments into about 3-4 coarsely chopped pieces. Add the chopped clementine to the bowl with with the preserved lemon, serrano pepper, 2 Tablespoons olive oil, 1 teaspoon salt and pepper.
In a non-stick saute pan, heat 1 Tablespoon of the olive oil over medium high heat. When the oil is warmed, add the fish, seasoned side down. Cook until browned, about 3-4 minutes, depending on the size and thickness of the fish. Turn over and cook on the other side until done.
Remove from the pan onto a plate or platter. Spoon over the citrus salsa. Garnish with Cilantro.
VARIATION: Serve with chicken, shrimp or sautéed vegetables.
To Cook in oven instead of stovetop: Preheat oven to 375 F.
Place the sapper on a parchment lined sheet pan. Season with 1 teaspoon Citrus Fennel Salt. Drizzle with 1 Tablespoon Olive Oil. Bake in pre-heated oven for 10-12 minutes, depending on size. Remove from oven and place on platter. Spoon over citrus salsa. Garnish with cilantro leaves.
SHOPPING LIST:
2 fillets snapper, about 4-6 ounces each
2 teaspoons Bella Cucina Citrus Fennel Salt
1/8 teaspoon black or white pepper
1 head fresh Fennel (with fronds, if available)
1 Lemon, zested and juice
2 clementine oranges
1 wedge Bella Cucina Preserved Lemon, remove membrane and chop
1 serrano pepper, thinly sliced
3 Tablespoons Bella Cucina Extra Virgin Olive Oil
1 Bunch cilantro
PREPARATION:
Season the fillets with 1 teaspoon salt and the pepper. Cut the fennel in half, then slice thinly on a mandolin. Alternatively, cut into quarters, remove the core, then cut in a food processor with the thinnest blade, or cut by hand with a sharp knife. Place the sliced fennel in a bowl with the lemon zest and juice.
Zest and juice one of clementines and to the bowl with fennel. Slice each end off the second clementine and squeeze out any juice into the bowl. Remove the peel and pith from top to bottom. Separate the citrus from the membrane by slicing on either side of each segment. Remove any stringy white pith and disgard. Cut the clementine segments into about 3-4 coarsely chopped pieces. Add the chopped clementine to the bowl with with the preserved lemon, serrano pepper, 2 Tablespoons olive oil, 1 teaspoon salt and pepper.
In a non-stick saute pan, heat 1 Tablespoon of the olive oil over medium high heat. When the oil is warmed, add the fish, seasoned side down. Cook until browned, about 3-4 minutes, depending on the size and thickness of the fish. Turn over and cook on the other side until done.
Remove from the pan onto a plate or platter. Spoon over the citrus salsa. Garnish with Cilantro.
VARIATION: Serve with chicken, shrimp or sautéed vegetables.
To Cook in oven instead of stovetop: Preheat oven to 375 F.
Place the sapper on a parchment lined sheet pan. Season with 1 teaspoon Citrus Fennel Salt. Drizzle with 1 Tablespoon Olive Oil. Bake in pre-heated oven for 10-12 minutes, depending on size. Remove from oven and place on platter. Spoon over citrus salsa. Garnish with cilantro leaves.