Chef Allen's Red Snapper With Fennel, Orange and Olive Slaw

    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.

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