When you are looking to eat light in the summer, fish and salad are king. The slaw in this dish is dressed in a creamy mayo and sour cream with the addition of buttermilk, and lively touches of vinegar and lemon. Apples and fennel are a perfect match, just make sure to slice each ingredient very thinly.
Looking for more summer recipes? Check out our party plan for a cool July 4th barbecue at this link.
MAKES 8 FILETS
PREPARE THE FISH
1/2 CUP spelt flour
2 LB red snapper filets, cut into 1-inch strips (should be about 8 pieces)
In a bowl, mix the flour and salt, then coat the snapper.
COOK THE FISH
3 TB olive oil
Heat the oil in a large skillet over medium heat. Oil should cover the entire bottom of the pan. Add snapper skin side down. Cook about 1 min each side. Move to paper towel to soak up any extra oil. Serve atop a mound of the apple fennel slaw or a red potato salad.
APPLE FENNEL SLAW WITH BUTTERMILK DRESSING
Anise flavor was never at the top of my list, but my firm belief is to sample any off-putting flavor until it becomes something palatable. When dining out, I’ll try new things, trusting in the art of the chef to deliver. With the flavor of anise, I have been converted. Here, in the Apple Fennel Salad, it lends a freshness and crunch that’s unbeatable. Finding organic or farmer’s market source for the fennel is essential for a mild anise flavor.
MAKE THE BUTTERMILK DRESSING
3 TB sour cream
1/4 CUP mayonnaise
3 TB buttermilk
2 tsp lemon zest
juice from 1/2 lemon
1 TB Normandy apple cider vinegar
1 1/2 tsp natural sugar
1/2 tsp salt
Mix ingredients together in large bowl.
MAKE THE SLAW
2 fennel bulbs, sliced thinly into rings
1 McIntosh apple, sliced thinly
Toss fennel and apple together with dressing. Serve snapper atop a mound of slaw on small plates.
See more red & white recipes for a patriotic buffet in 04 July 4th Bash