Fennel and Grapefruit Rubbed Snapper

2018-11-17T18:58:08-06:00November 18th, 2018|Recipes|0 Comments

Fennel and Grapefruit Rubbed Snapper

Total Time: 45 Minutes Serves : 4


  • 3 fennel bulbs cut into 3/4-inch wedges
  • 1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons chopped thyme
  • 1/4 teaspoon crushed red pepper
  • Kosher salt
  • Black pepper
  • Two 12-ounce red snapper fillets
  • 2 teaspoons crushed fennel seeds
  • 1/2 teaspoon finely grated grapefruit zest
  • 1 pink grapefruit peeled and supremed


  1. Preheat the oven to 400°. On a rimmed baking sheet, toss the fennel, 1/4 cup of oil, the thyme and crushed red pepper. Season with salt and black pepper. Roast for about 20 minutes, until just tender.
  2. Gently curl 1 snapper fillet over the edge of a ceramic baking dish, skin side up. Make 5 or 6 slashes in the fillet. Repeat with the remaining fillet.
  3. In a bowl, whisk the remaining 1 1/2 tablespoons of oil, the fennel seeds and zest and rub all over the fillets and in the slashes; season with salt and pepper. Arrange the snapper skin side up on the fennel. Roast for about 8 minutes, until the fish is just cooked through. Serve the fish and fennel 
with the grapefruit sections.

Recipe Notes

Suggested Wine Pairing: Citrusy, medium-bodied white Bordeaux.