Skip to content
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Red Snaper, Fennel Garnish https://www.metro.ca/userfiles/image/recipes/vivaneau-rouge-fenouil-3474.jpg PT10M PT30M PT40M
Preheat oven at 200°C/400°F. Fold over the snapper fillets and place them in an 8 x 11.5 x 2 in (20 x 29 x 5 cm) oven dish. Sprinkle with lemon juice and half of the butter. Cook until opaque, about 22 to 25 minutes. Meanwhile, heat the remaining butter and saute garlic and shallot in a frying pan for 1 minute. Add fennel, red pepper and continue cooking until tender, about 4 to 5 minutes. In the last minute of cooking, add honey. Blend in parsley and season to taste. Serve snapper fillets with fennel garnish
4
4x7 oz (4x210 g) fresh florida red snapper fillets 1/3 cup (80 mL) butter, melted juice of 1 lemon 1 garlic clove, chopped 1 shallot, chopped 2 cups (500 mL) fennel bulb, diced small 1/2 cup (125 mL) red pepper, diced small 1 Tbsp. (15 mL) honey 3 Tbsp. (45 mL) fresh parsley, finely chopped
Red Snaper, Fennel Garnish

Red Snaper, Fennel Garnish

Rate this recipe
0 Vote
  • Gluten-free
4
servings
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4x7 oz
    (4x210 g)
    fresh florida red snapper fillets
  • 1/3 cup
    (80 mL)
    butter, melted

  • juice of 1 lemon
  • 1
    garlic clove, chopped
  • 1
    shallot, chopped
  • 2 cups
    (500 mL)
    fennel bulb, diced small
  • 1/2 cup
    (125 mL)
    red pepper, diced small
  • 1 Tbsp.
    (15 mL)
    honey
  • 3 Tbsp.
    (45 mL)
    fresh parsley, finely chopped

  • Salt and pepper to taste
Imprimer ma sélection

Preparation

Preheat oven at 200°C/400°F.

Fold over the snapper fillets and place them in an 8 x 11.5 x 2 in (20 x 29 x 5 cm) oven dish. Sprinkle with lemon juice and half of the butter. Cook until opaque, about 22 to 25 minutes.

Meanwhile, heat the remaining butter and saute garlic and shallot in a frying pan for 1 minute. Add fennel, red pepper and continue cooking until tender, about

4 to 5 minutes. In the last minute of cooking, add honey. Blend in parsley and season to taste. Serve snapper fillets with fennel garnish

Source : Metro

Wine and meal pairing

Delicate and light

Delicate and light

These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.