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Red Snapper Fillets Steamed Over A Bed Of Fennel

fish, main dishes

1 bulb fennel
1 carrot; cut into
-- matchsticks
1 cup dry white wine
salt & freshly ground black pepper; to taste
2 red snapper fillets; skinned
--8-10 ounces each
4 fresh lemon wedges

1. Chop about 2 tablespoons of the feathery fennel greens and set aside for garnish. Trim the base and remove the stalks from the fennel bulb. Cut off any discolored parts of the bulb. Quarter the bulb lengthwise and slice thinly crosswise.

2. In a skillet large enough to hold the fillets (cut in half if necessary), combine the sliced fennel, carrots and 1/2 cup of the wine. Cook, covered, over medium-low heat until the fennel is slightly wilted and beginning to stick to the pan, 10 to 15 minutes.

3. Add the remaining 1/2 cup wine to the pan and season with salt and pepper. Sprinkle fish with salt and pepper and lay it on top of the vegetables. Cover the pan and steam the fish over medium-low heat until the flesh is opaque in the center, 10 to 15 minutes.

4. Transfer the fish and vegetables to a large serving platter. Serve garnished with lemon wedges and the reserved chopped fennel greens.

Makes 4 servings.

225 calories per serving: 37 grams protein. 3 grams fat (0.5 gram saturated fat), 13 grams carbohydrate; 190 mg sodium; 63 mg cholesterol; 1 gram fiber.

Busted by: Gail Shermeyer <>

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Contributor: Eating Well, October 1996

Yield: 4 servings

Preparation Time: 0:00

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