Pan-Seared Snapper with Fennel-Olive Topping


MyRecipes.com
19 mins (prep 6, cooking 13)
11 ingredients
4 servings (serving size: 1 fillet and 3/4 cup fennel topping)
Fennel bulb, when eaten raw in salads, has a subtle licorice flavor and crisp texture. When cooked, it mellows and softens. In this recipe the sautéed fennel combines with the piquant tapenade to create a saucy and savory vegetable topping for the fish. Serve over rice. Prep: 6 minutes; Cook: 13 minutes

Categories:  gluten--free , fish , quick , quick~easy , main-dishes ,
Share on Newzsocial
0

Ingredients

Nutrition

Serving Size (2.44 g)
Servings 4
Amount per Serving
Calories 0.0 Calories from Fat 0.0
% Daily Value *
Total Fat 0.0g 0.0%
Saturated Fat 0.0g 0.0%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 290.68mg 48.45%
Total Carbohydrate 0.0g 0.0%
Dietary Fiber 0.0 g 0.0%
Sugars 0.0 g %
Protein 0.0g 0.0%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 0.18mg% Iron 0.0mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
freshly ground black pepper, thinly sliced onion, large tomato, olive tapenade, fresh lemon juice
 

Comments