Red Snapper with Fennel, Mint, and Olives Recipe

Red Snapper with Fennel, Mint, and Olives Recipe

  • 1 head fennel (about 4 in. in diameter)
  • 3 tablespoons Safeway SELECT Verdi Olive Oil
  • 2 tablespoons minced red onion
  • 2 tablespoons finely chopped, pitted picholine olives
  • 1 tablespoon minced fresh mint
  • 2 teaspoons lemon juice
  • 1/2 teaspoon grated lemon peel
  • Salt and pepper
  • 1 1/2 pounds red snapper fillets (each about 3/4 in. thick)
  1. Rinse fennel. Cut off stalks; trim and discard base and any discolored or bruised parts of fennel head. Then cut fennel into matchstick-size pieces. In a bowl, combine fennel, 1 tablespoon of the oil, onion, olives, mint, lemon juice, and lemon peel. Season to taste with salt and pepper.
  2. Rinse fish and pat dry. Heat remaining 2 tablespoons oil in a wide frying pan over medium-high heat. Add fish, a few pieces at a time (do not crowd pan). Cover and cook, turning once, until just opaque but still moist in thickest part; cut to test (about 8 minutes).
  3. With a wide spatula, transfer fish to a platter or individual plates. Top with fennel mixture.
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