Red Snapper with Fennel Mushrooms
Elevate your dinner table with this vibrant and flavorful Red Snapper with Fennel Mushrooms recipe. Perfectly pan-seared red snapper fillets boast crispy skin and tender meat, nestled in a savory medley of fennel and cremini mushrooms. The dish is brought to life with a velvety sauce made from dry white wine, chicken stock, and a touch of butter, with hints of garlic and zesty lemon for a bright finish. Ready in under an hour, this seafood masterpiece is ideal for weeknights or special occasions alike. Serve it with steamed rice or crusty bread to soak up every drop of the delicious sauce, bringing restaurant-quality flavor straight to your kitchen!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Red snapper fillets
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium (sliced thinly) Fennel bulb
- 2 cups (sliced) Cremini mushrooms
- 3 cloves (minced) Garlic
- 0.5 cup Dry white wine
- 0.5 cup Chicken stock
- 2 tablespoons Unsalted butter
- 2 tablespoons (chopped) Fresh parsley
- 1 medium (zested and juiced) Lemon
Instructions
Pat the red snapper fillets dry with paper towels and season both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the snapper fillets skin side down. Cook for 4-5 minutes until the skin is crispy and golden brown. Flip and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork. Remove the fillets from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the thinly sliced fennel and sauté for about 5 minutes until it begins to soften.
Add the sliced cremini mushrooms to the skillet and cook for another 5 minutes, stirring occasionally, until the mushrooms have released their moisture and are lightly browned.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. Let the wine reduce by half, about 2-3 minutes.
Add the chicken stock and bring the mixture to a simmer. Stir in the unsalted butter, allowing it to melt and create a creamy sauce. Simmer for 2-3 more minutes until slightly thickened.
Return the red snapper fillets to the skillet, nestling them into the fennel-mushroom mixture. Spoon some sauce over the fish and cook for an additional 2 minutes to warm through.
Sprinkle the dish with fresh parsley, lemon zest, and a squeeze of fresh lemon juice just before serving.
Serve hot, either on its own or with steamed rice or crusty bread for soaking up the sauce.
Nutrition Facts
Calories |
1789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 2990 mg | 130% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 20.4 g | ||
| Protein | 201.6 g | 403% | |
| Vitamin D | 34.7 mcg | 174% | |
| Calcium | 462 mg | 36% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 6064 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
