Peden + Munk
The fennel seeds turn into an aromatic, crunchy crust on the skin.
Recipe information
Yield
4 Servings
Ingredients
4
5-ounce red snapper fillets
2
teaspoons kosher salt
2
teaspoons fennel seeds, lightly crushed
2
tablespoons virgin coconut oil or vegetable oil
¼
cup cilantro leaves with tender stems
¼
cup alfalfa sprouts
2
teaspoons toasted unsweetened shredded coconut
Flaky sea salt
Olive oil (for drizzling)
Need to make a substitution?
Preparation
Step 1
Heat stock in a medium pot over low; keep warm.
Step 2
Meanwhile, sprinkle fish on both sides with kosher salt. Top skin side with fennel seeds, patting lightly to adhere.
Step 3
Heat coconut oil in a large cast-iron or nonstick skillet over medium-low. Working in 2 batches, cook fish, skin side down, until skin is crisp, 6–8 minutes. Turn and cook on other side 30 seconds.
Step 4
Divide stock among shallow bowls. Add a fish fillet to each, placing skin side up, and top with cilantro, sprouts, coconut, and some sea salt. Drizzle with olive oil.
Nutrition Per Serving
Calories (kcal) 540 Fat (g) 34 Saturated Fat (g) 28 Cholesterol (mg) 60 Carbohydrates (g) 14 Dietary Fiber (g) 5 Total Sugars (g) 4 Protein (g) 36 Sodium (mg) 1270