Pan-Seared Red Snapper with Fennel, Grape Tomatoes, and Capers Recipe

click to rate

0 votes | 558 views

Servings: 2

Ingredients

Extra virgin olive oil
4 6-ounce red snapper filets (tilapia, grouper, or mahi mahi can be substituted)
Salt and pepper
1 fennel bulb, thinly sliced
2 large shallots, thinly sliced
2 cloves garlic, minced
1 pint grape tomatoes, halved
1/2 cup good quality white wine
Pinch of red pepper flakes
2 tablespoons capers
Fennel fronds, for garnish

View Full Recipe at Southern Boy Dishes

How good does this recipe look to you?

Click to rate it: