Adapted from Chef Alan Susser, who has had several restaurants throughout South Florida. If red snapper isn't available, yellowtail snapper is a fine substitute. Make slits in the snapper skin so the fillets don't curl when heated.  

   Fennel, Orange and Olive Slaw: 
    1 large fennel bulb, thinly sliced
    1 clove garlic, minced
    12 large cured black olives, split open and pitted
    1 orange, peeled*, sliced into rounds and the rounds quartered
    1 / 4 teaspoon salt or to taste
    1 / 4 teaspoon fresh-ground black pepper
    2 tablespoons olive oil
    6 basil leaves, torn

To make slaw: Combine all ingredients. Cover and refrigerate 30 minutes. 

    Sauteed Red Snapper:
     4 tablespoons olive oil
     4 (6-ounce) skin-on red snapper fillets
     1 / 2 teaspoon salt
     1 / 4 teaspoon fresh-ground black pepper
     1 / 2 teaspoon crushed fennel seeds**
     1 / 4 cup Wondra flour
     2 tablespoons aged sherry wine vinegar
     1 large orange, peeled* and sectioned

To make snapper: In a heavy skillet, heat olive oil over medium-high heat. Make 3 or 4 slits just through the skin of the fillets. Season flesh side of fillets with salt, pepper and fennel seeds. Lightly dust both sides of the fish with flour. 

Add 2 fillets, skin side down, to the skillet and cook 2 to 3 minutes until well browned and crisp. Turn and cook another 2 to 3 minutes until just cooked through. Remove pan from heat and add 1 tablespoon vinegar to pan; remove fish to a plate and cover to keep warm. Wipe out skillet and repeat with remaining 2 tablespoons oil, 2 snapper fillets and sherry wine vinegar.

    To serve, spoon a portion of fennel slaw onto each of 4 warmed plates. Place a snapper fillet, skin side up, on each mound. Garnish with orange sections. Makes 4 servings.

    *To peel the oranges: Cut a slice off the top and bottom and sit on end on a cutting board. Cut off peel in strips from top to bottom exposing the fruit inside.

    **To crush fennel: Place fennel seeds in a small plastic bag and pound with a meat mallet or rolling pin to crush. 

    Per serving: 452 calories, 50 percent calories from fat, 25 grams total fat, 4 grams saturated fat, 60 milligrams cholesterol, 21 grams carbohydrates, 5 grams total fiber, 6 grams total sugars, 17 grams net carbs, 36 grams protein, 662 milligrams sodium.