Meddlesome Moth's Fennel Pollen Crusted Red Snapper

Print
Email
|

by Melissa Jones

wfaa.com

Posted on February 7, 2012 at 1:24 PM

 

Fennel Pollen Crusted Red Snapper with Blood Orange and Watercress
6 oz Red Snapper Filet
2 oz Blood Orange reduction
-          Red Wine Vinegar
-          Blood Orange Juice
-          Sugar
Reduce until thickened
2-3 Sprigs of Hydroponic Watercress
Method:
Red Snapper
In a medium heat non-stick pan, lightly oiled. Season the fish, and cook on skin side until crispy, for about 2-3 minutes, flip and sear on the flesh side for 1 minute. Remove from pan and rest.
 Reduction:
Juice blood orange, and reduce in small sauce pan with sugar, and vinegar until thick and reserve.
Garnish
Slice orange, and rinse watercress. Place orange on serving dish with bed of watercress, place fish skin side up and drizzle reduction on plate.

Print
Email
|