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Oven-Steamed Red Snapper with Fennel and Curry

Oven-Steamed Red Snapper with Fennel and Curry Recipe

  • One 1½-pound red snapper or sea bass, cleaned
  • Kosher salt
  • Scant ¼ teaspoon cayenne pepper
  • 1 medium fennel bulb, trimmed and very thinly sliced, 4 of the fennel fronds reserved and coarsely chopped
  • ¼ teaspoon fennel seeds
  • ¼ teaspoon Sandy’s or commercial curry powder
  • 1½ teaspoons unsalted butter, softened
  • 1 small leek, white part only, very thinly sliced or julienned
  • 2 tablespoons dry white wine
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 363kcal (18%)
Total Fat 10g (15%)
Saturated Fat 3g (16%)
Cholesterol 234mg (78%)
Total Carbohydrate 12g
Dietary Fiber 4g
Sugars 1g
Protein 52g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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