Red Snapper Fillets Steamed Over A Bed Of Fennel
1 bulb fennel
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.
Contributor: Eating Well, October 1996
Yield: 4 servings
Preparation Time: 0:00
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