Red Snapper Fillet on a Fennel and Cucumber Salad
Ingredients
Salad
- 2 lbs red snapper, fillets
- 4 cups cucumber, finely sliced
- 4 cups fennel, finely sliced
- 4 tsp lemon juice
- 1 tsp sea salt, for cucumber
Directions
- Sprinkle 1 teaspoon of salt on cucumbers and refrigerate for 1 hour.
- Lightly rinse under cold water and dry well.
- Combine cucumber, fennel and lemon juice in a bowl.
- Set aside.
- Mix ingredients for the salad dressing with a whisk.
- Salt and pepper to taste.
- Pour half over vegetables and mix well.
- Refrigerate for 1 to 2 hours.
- Season and sauté fish fillets in olive oil on low heat.
- Keep warm.
- Plate the vegetable salad on cold plates and top with warm fish.
- Drizzle with the remaining salad dressing.