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
Reduce until thickened
2-3 Sprigs of Hydroponic Watercress
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.
Juice blood orange, and reduce in small sauce pan with sugar, and vinegar until thick and reserve.
Slice orange, and rinse watercress. Place orange on serving dish with bed of watercress, place fish skin side up and drizzle reduction on plate.