Red Snapper With Citrus And Fennel Salad

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 small radishes, thinly sliced
• 1/2 small fennel bulb, halved cored and shaved paper-thin
• 1/2 small red bell pepper, finely diced
• 1 jalapeno, seeded and thinly sliced
• 1/4 cup coarsely chopped fresh cilantro
• 1 tablespoon snipped chives
• 1 tablespoon finely shredded mint leaf
• 1 grapefruit
• 1 navel orange
• 2 tablespoons extra virgin olive oil, plus more
• extra virgin olive oil, for brushing
• 1 tablespoon fresh lemon juice
• salt & freshly ground black pepper
• 4 (6 ounce) skinless red snapper fillets

Recipe

• 1 preheat the broiler. in a large bowl, toss the radishes, fennel, bell pepper, jalapeño, cilantro, chives and mint.
• 2 using a sharp knife, peel the grapefruit and orange, removing all of the bitter pith. working over the bowl, cut between the membranes and release the sections into the bowl.
• 3 squeeze the membranes over the bowl. add the 2 tablespoons of olive oil and the lemon juice to the bowl and season the salad with salt and pepper.
• 4 set the fish on a well-oiled, sturdy baking sheet and brush with olive oil; season with salt and pepper.
• 5 broil 6 inches from the heat for 4 minutes, on one side only, just until throughout. using a spatula, transfer the fish to plates.
• 6 top with the salad and serve.