Mediterranean Grilled Whole Snapper with Fennel and a Pernod Butter Sauce

Mediterranean Grilled Whole Snapper with Fennel and a Pernod Butter Sauce
13 Ingredients
  • 1 whole red snapper, about 3 pounds, gills, gut and scales removed
  • Salt and freshly ground black pepper
  • 2 heads fennel
  • 6 sprigs thyme
  • 2 sprigs oregano
  • 1 lemon, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup water
  • 1 lemon, juiced
  • 1 tablespoon Pernod
  • Reserved fennel leaves, from above
  • 6 tablespoons butter, in pieces
  • Salt and freshly ground black pepper
Nutrition
619
31% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, gluten-​free
     

Fat

45% 29

Saturated

65% 13

Trans

- 1

Monounsaturated

- 10

Polyunsaturated

- 3

Carbs

5% 15

Carbs (net)

- 9

Fiber

25% 6

Sugars

- 5

Sugars, added

- 0

Protein

145% 72

Cholesterol

57% 172

Sodium

52% 1259

Calcium

23% 229

Magnesium

37% 147

Potassium

58% 2033

Iron

18% 3

Zinc

11% 2

Phosphorus

108% 754

Vitamin A

36% 324

Vitamin C

70% 42

Thiamin (B1)

13% 0

Riboflavin (B2)

5% 0

Niacin (B3)

10% 2

Vitamin B6

74% 1

Folate equivalent (total)

14% 58

Folate (food)

- 58

Folic acid

- 0

Vitamin B12

171% 10

Vitamin D

9% 35

Vitamin E

28% 6

Vitamin K

114% 91
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