Fennel and Grapefruit Rubbed Snapper

Two tips and tricks on this delightful offering: "Cutting slits in the fish allows seasoning to penetrate, and draping the fish fillets over the side of a baking dish pulls the skin taut so it's easier to cut through."
(serves 4)

3 fennel bulbs, cut into 3/4" wedges
1/4 cup plus 1&1/2 T. EVOO
1&1/2 t. chopped lemon* thyme (if you don't have this growing in your garden, use regular thyme)
1/8*-1/4 t. crushed red pepper flakes
Kosher salt, and freshly* ground black pepper
2 12 oz. red snapper fillets
2 t. crushed fennel seeds
1/2 t. finely grated grapefruit zest
1 ruby red* grapefruit, peeled and cut into sections

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

"Discipline is just choosing between what you want NOW, and what you want MOST."

Happy Friday!!!

Love,

MM