SALLY’S RECIPE OF THE WEEK BROUGHT TO YOU BY TOOJAYS.
Sally has taken up an interest in cooking and every Tuesday she is sharing one of her success stories with you. Feel free to comment. Just E-mail her at firstname.lastname@example.org
4 Florida Snapper Fillets (6 ounce fillets)
¼ cup rice flour
4 TBS olive oil, divided
1 cup Fennel bulb, sliced
½ cup white or sweet onion, chopped
½ cup carrots, julienne
2 cloves garlic
1 TBS fresh dill plus extra for garnish if you want
salt and pepper to taste
¼ cup dry white wine
Rinse fillets; pat dry with a paper towel. Score the skin side of fillets with a sharp knife. Coat fillets with rice flour; set aside. Heat 1 tablespoon of oil in a large sauté pan over medium-high heat. Add fennel, onion, carrot and garlic (see Sally’s notes) and sauté for 5 to 6 minutes until vegetables are tender and slightly browned. Stir in dill, salt, pepper and wine; cook for 1 minute more. Remove fennel-carrot sauté to a serving platter; keep warm. Wipe pan clean and heat remaining oil over medium-high heat. Sauté fillets 3 to 4 minutes per side until browned and cooked through. Serve fillets and vegetables garnished with fresh dill.
This is a great dish! I bought fresh yellowtail at the Palm Beach Green Market and it was amazing. After watching way too many hours of The Food Network I have learned that many recipes tell you to add garlic way too early. Garlic cooks much faster than onions so add the garlic the last minute of sautéing before you put in the wine! Also I realized that I did not have any fennel! So I used sliced celery instead and added a tablespoon of fennel seeds. ( I put them in at the same time as my garlic.) It worked! Also I made this dish for two but I did not cut the recipe in half, I like veggies! If you are making this for 4, I would suggest doubling the recipe. Also I did not have rice flour, regular flour worked just fine.
I served with a side of jasmine rice. Wonderful dish, try it!