Ooh, there’s nothing like the texture and beauty of a good red snapper. In this dish I quick fried the red snapper with skin on to showcase its extra moistness and provide a pretty plating opportunity. Your summer light eating plan starts here.
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