Thursday, October 18, 2018

Whole Vermilion Snapper with Fennel and Blood Oranges #FreakyFruitsFriday #MelissasProduce #Sponsored

This is a sponsored post written by me on behalf of Melissa's Produce.
I received complimentary product for the purpose of review and recipe development,
but all opinions are honest and they are my own. This page may contain affiliate links.

You can read more about this #FreakyFruitsFriday challenge in my Spicy Prawn and Freaky Fruits Noodle Salad recipe post from last Friday. But the Enthusiastic Kitchen Elf could not be swayed from his idea of roasting a whole fish with the blood oranges. Okay, fine. Before I get to our recipe, though, please see the list of the other creations today...


Today's Freaky Fruit: Blood Oranges

In my mind, there's nothing really freaky about the blood orange, besides the name. These are usually slightly smaller than the average orange with skin that might have darker red blotches. The pulp can be deep pink to crimson, but it can also just have streaks of color interspersed with a typical orange flesh. They are also, at least in my experience, sweeter than regular oranges.


Whole Vermilion Snapper 
with Fennel and Blood Oranges

Ingredients serves 3 to 4
  • 2 whole vermillion snapper, approximately 1-1/2 pounds each, scaled and gutted
  • 4 blood oranges, 2 thinly sliced + 2 supremed
  • juice from 1 blood orange
  • 1 fennel, trimmed and thinly sliced  (approximately 1-1/2 C, divided)
  • 1 onion, peeled and thinly sliced (approximately 1-1/2 C)
  • 4 T olive oil + more for salad
  • 1 t fennel pollen, divided
  • freshly ground salt
  • freshly ground pepper

Procedure
In a mixing bowl, toss together onions and 1 C sliced fennel. Preheat the oven to 400 degrees F. Lay out the whole fish on silicone mat or parchment-lined baking sheets. Sprinkle the inside of the cavity with salt, pepper, and 1/2 t fennel pollen. Stuff the cavity with the onion-fennel mixture and blood orange slices.

Lay more of the fennel-onion on top and cover with a slice or two of blood orange. Drizzle olive oil over the top. Sprinkle with freshly ground pepper.

Roast in the oven for 20 minutes. The fish is done with the flesh in the thickest part has turned opaque. While the fish cooks, mix remaining 1/2 C sliced fennel with blood orange juice and a splash of olive oil. Toss to coat and season, to taste, with salt and pepper.


To serve, move whole fish to a platter. Add fennel salad to the sides and top with supremed blood orange segments. Serve immediately.

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*Disclosure: I received product for free from the sponsor for recipe development, however, I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.

5 comments:

  1. An entire Freaky looking dinner that I'm sure was delicious. Thanks so much for the opportunity to learn about produce with which I was unfamiliar.

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  2. I definitely don't cook enough seafood, especially whole fish. That looks so delicious!

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  3. I'm so intimidated by cooking a whole fish! It really an amazing presentation and looks delicious. Thanks for hosting, Cam!

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  4. Wow! I've never cooked a whole fish but what a gorgeous dish!

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  5. That plate looks so delicious. I love the fennel salad with your snapper. Delicious.

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