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
413
21% daily value
6 servings
                                       
                                            low-​carb, low-​sugar, gluten-​free
     

Fat

30% 19

Saturated

43% 9

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

3% 10

Carbs (net)

- 6

Fiber

17% 4

Sugars

- 4

Sugars, added

- 0

Protein

97% 48

Cholesterol

38% 114

Sodium

35% 840

Calcium

15% 153

Magnesium

23% 98

Potassium

29% 1357

Iron

12% 2

Zinc

10% 1

Phosphorus

72% 503

Vitamin A

24% 216

Vitamin C

31% 28

Thiamin (B1)

10% 0

Riboflavin (B2)

5% 0

Niacin (B3)

8% 1

Vitamin B6

76% 1

Folate equivalent (total)

10% 38

Folate (food)

- 38

Folic acid

- 0

Vitamin B12

285% 7

Vitamin D

6226% 934

Vitamin E

25% 4

Vitamin K

51% 61

Sugar alcohols

- 0

Water

- 279
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