Florida Seafood Recipe

Seared Florida Snapper with Fennel and Carrot Sauté

(Photo Below)

Seafood-4366

Ingredients

Amount	Ingredient
4	6-ounce Florida snapper fillets
1/4	cup rice flour
4	tablespoons olive oil, divided
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)

Preparation
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.

Yield
4 servings

Nutritional Value Per Serving
Calories 276, Calories From Fat 106, Total Fat 12g, Saturated Fat 2g, Trans Fatty Acid 0, Cholesterol 42mg, Total Carbohydrates 14g, Protein 25g, Omega 3 Fatty Acid 0.00g

Look for "Fresh from Florida" ingredients at your grocery store.

Seared Florida Snapper with Fennel and Carrot Sauté

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