Low Fat Red Snapper Fillets Steamed Over A Bed Of Fennel Recipe

Low fat dishes can be difficult to find but recipes like Red Snapper Fillets Steamed Over A Bed Of Fennel are ideal for midweek healthy eating. If you like Low Fat food then we have more recipes including ingredients red / fennel.

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Red Snapper Fillets Steamed Over A Bed Of Fennel Ingredients

Low Fat Red Snapper Fillets Steamed Over A Bed Of Fennel

  • 1 bulb fennel
  • 1 carrot, cut into
  • — matchsticks
  • 1 cup dry white wine salt & freshly ground black pepper, to taste 2 red snapper fillets, skinned –8-10 ounces each 4 fresh lemon wedges 1.
  • Chop about 2 tablespoons of the feathery fennel greens and set aside for garnish.
  • Trim the base and remove the stalks from the fennel bulb.
  • Cut off any discolored parts of the bulb.
  • Quarter the bulb lengthwise and slice thinly crosswise.
  • 2.In a skillet large enough to hold the fillets (cut in half if necessary), combine the sliced fennel, carrots and 1/2 cup of the wine.
  • Cook, covered, over medium-low heat until the fennel is slightly wilted and beginning to stick to the pan, 10 to 15 minutes.
  • 3.Add the remaining 1/2 cup wine to the pan and season with salt and pepper.
  • Sprinkle fish with salt and pepper and lay it on top of the vegetables.
  • Cover the pan and steam the fish over medium-low heat until the flesh is opaque in the center, 10 to 15 minutes.
  • 4.Transfer the fish and vegetables to a large serving platter.
  • Serve garnished with lemon wedges and the reserved chopped fennel greens.
  • Makes 4 servings.
  • 225 calories per serving: 37 grams protein.
  • 3 grams fat (0.
  • 5 gram saturated fat), 13 grams carbohydrate; 190 mg sodium; 63 mg cholesterol; 1 gram fiber.
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