Low Fat Red Snapper Fillets Steamed Over a Bed of Fennel Recipe

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Recipe Category: Low-Fat

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Low Fat Red Snapper Fillets Steamed Over A Bed Of Fennel Recipe

Ingredients

  • 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

    • Method

  • 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.
  • 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.
  • 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.
  • Transfer the fish and vegetables to a large serving platter.
  • Serve garnished with lemon wedges and the reserved chopped fennel greens.
  • Makes 4 servings.
  • Calories per serving: 37 grams protein grams fat 0 gram saturated fat, 13 grams carbohydrate; 190 mg sodium; 63 mg cholesterol; 1 gram fiber

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