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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the marinade ingredients in a bowl with the fish fillets. Cover and refrigerate for at least 30 minutes. | 2. Heat the olive oil in a large skillet and saute the fennel for 5 minutes until softened. Add the white wine, lemon juice, and zest, salt and pepper and simmer, stirring occasionally, for 10 minutes or until the fennel is tender and the sauce has thickened. | 3. Cook the fish fillets on an oiled cast-iron grill over medium heat, for about 5 to 7 minutes each side, depending on the thickness of the fillets, or until cooked. Baste with the remaining marinade ingredients while cooking. | 4. To serve, transfer the fennel to a platter, place the fish fillets on top, spoon any remaining sauce from the pan over the fish fillets and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red snapper	1 1/2	1/2		37.825	0.0	8.415	0.2125
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
fennel bulb	8	ounces	trimmed	70.3067	16.5561	2.8123	0.4536
white wine	1	cup		-	-	-	-
lemon	2			2.5617	0.8233	0.0972	0.0265
lemon zest	1			37.825	0.0	8.415	0.2125
black pepper			ground	-	-	-	-
salt				-	-	-	-
lemon zest	1/2			37.825	0.0	8.415	0.2125
garlic clove	1		peeled diced	37.825	0.0	8.415	0.2125
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
dill	1	tablespoon	chopped	20.13	3.6412	1.0547	0.9596
salt				-	-	-	-
black pepper			ground	-	-	-	-
olive oil	2	tablespoons		119.34	0.0	0.0	13.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.