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Heart Healthy Recipe - Sauteed Snapper with Orange-Fennel Salad

by Monica Bennion on February 02, 2016

OLKWHITEA quick and easy heart healthy recipe that is loaded with flavor and chalk full of healthy benefits.  Pair this Mediterranean influenced meal with a glass of our One Last Kiss White Wine Blend.


2 oranges
1 medium fennel bulb with stalks
2 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6 oz.) yellow tail snapper fillets
1/2 teaspoon fresh thyme leaves



Peel and section oranges over a bowl, reserving 2 tablespoons juice.  Thinly slice fennel bulb; chop 1 teaspoon fronds.  Discard stalks.  Place orange sections and sliced fennel in a medium bowl.  Combine reserved juice, fronds, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a small bowl, stirring with a whisk.  Drizzle juice mixture over fennel mixture; toss well to coat. Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.  Sprinkle fish evenly with 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and thyme.  Add fish to pan; cook 4 minutes on each side or until desired degree of doneness.  Serve with fennel salad.

Heart healthy benefits:  Low in calories, high in Vitamin C, low in saturated fat, high in monounsaturated fats.

Recipe courtesy of Cooking Light, contributed by David Bonom

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