Recipe

Red Snapper Fillets Poached With Fennel And Vermouth, Served With Orange Vinaigrette, And Rice With Peas And Pine Nuts

Ingredients

4 (6-ounce) red snapper fillets
1 teaspoon salt
1/2 teaspoon ground white pepper
Essence
2 teaspoons olive oil
1 large bulb fennel, stems trimmed, sliced thinly lengthwise (leafy fronds reserved for sauce and garnish)
1 medium yellow onion, peeled and sliced thinly
1/2 cup dry white vermouth, or dry white wine
1/2 cup fish stock, or water
2/3 cup fresh orange juice
2 tablespoons fresh fennel fronds
Rice with Peas and Pine Nuts

Preheat the oven to 375 degrees F. Season the fish on both sides with salt, pepper, and Essence.
Saute the fennel and onions in olive oil until golden brown, about 8 minutes. Lay the fish on top, and add the vermouth and fish stock. Cover the pot and bake until the fish is cooked and still tender, 10 to 12 minutes.
Remove from the oven and transfer the fish, fennel, and onion to a platter. Tent to keep warm.
Transfer the cooking juices and the 3 onion rings to a small saucepan. Bring to a boil and cook until reduced by half, about 3 minutes. Add the orange juice and cook until reduced by half again, 3 to 4 minutes. Transfer to a blender, and puree on high speed. Adjust the seasoning, to taste.
Arrange the fish, vegetables and rice on 4 large plates. Drizzle the fish with the orange vinaigrette, garnish with the fennel fronds, and serve.