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| Ingredients: | 2 fillets | snapper, about 8 oz. each | |
| 3 Tbsp | unsalted butter | ||
| 1 | small onion, peeled and thinly sliced | ||
| 1 bulb | fennel or anise, thinly sliced | ||
| 1/4 cup | heavy cream | ||
| 1 tsp | vinegar | ||
| 1/4 tsp | fennel seeds | ||
| 2 Tbsp | olive oil | ||
| melted unsalted butter for basting fish | |||
| salt and pepper |
| Instructions | ||
| 1. | Sauté onion and fennel in melted butter until tender, about 10 minutes. | |
| 2. | Stir in cream, vinegar, and fennel seeds. Set aside. | |
| 3. | Heat olive oil in griddle or wide skillet. Fry snapper, starting with skin side down, for 3 minutes each side, basting with small amount of butter. Season with salt and pepper to taste. | |
| 4. | Place fillets on plates and cover with fennel cream sauce. Serve immediately. | |