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Chef Fest 2015

Recipe: Whole Snapper Stuffed with Fennel Salad

By July 14, 2015 No Comments



Seamus Mullen


Tertulia and El Comado, New York City

Recipe: Whole Snapper Stuffed with Fennel Salad

Serves: 4

What’s Inside

Step 1

Season the snapper inside and out with kosher salt and fresh pepper and set aside. Cut one of the fennel in half and then each half again into four wedges. Juice one of the blood oranges and cut the other into supremes (sections.)In a medium sized saute pan, heat the butter over medium high heat until it begins to foam then add the fennel sections and gently brown for about two minutes on each side. Season with salt and pepper. Add the blood orange juice and reduce the heat and braise the fennel until tender and cooked through, about 10 minutes. Set aside to cool

  • 1 Whole Red Snapper, 3 pound, scaled, gutted and gills removed
  • 2 Bulbs fennel
  • 2 Blood oranges
  • 2 tbsp unsalted butter
What’s Inside

Step 2

Pre-heat oven to 425 degrees. For the fennel salad, thinly slice the remaining fennel with a mandoline or a very sharp knife and toss with the blood orange sections, the herbs- coarsely chopped- and season with salt and pepper. Dress lightly with olive oil and a drizzle of vinegar and set aside. Once the oven has come to temperature, stuff the braised fennel inside the cavity of the snapper. With a very sharp knife, score the skin of the fish three times on each side and carefully slip in a slice of lemon into each score. Drizzle with olive oil and roast in the oven until it is cooked through and reads 130 F with a meat thermometer or is hot at the thickest piece of the filet when checked with a cake tester. This should take about 12-15 minutes depending upon the size of the fish.

  • 1 tsp white wine vinegar
  • 1 Lemon, sliced
  • 1 Sprig tarragon
  • 1 Sprig mint
What’s Inside


Serve on a large platter on top of a bed of the shaved fennel salad with a squeeze of fresh lemon and a drizzle of fruity extra virgin olive oil. Enjoy immediately.

  • 1 Sprig mint
  • Extra virgin olive oil
  • Handful of basil leaves
  • Salt and pepper to taste