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Snapper with Fennel and Cream
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
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.