Red Snapper Fillet on a Fennel and Cucumber Salad

Allergies: Fish4 ServingsCalories: 350 per serving

If you enjoy red snapper, be sure to try out this recipe!


  • 2 lbs red snapper, fillets
  • 4 cups cucumber, finely sliced
  • 4 cups fennel, finely sliced
  • 4 tsp lemon juice
  • 1 tsp sea salt, for cucumber
  • 2 tbsp fresh mint, finely chopped
  • 2 tbsp parsley, finely chopped
  • orange zest
  • 2 1/2 tbsp olive oil
  • 1/2 cup cider vinegar
  • 1/8 tsp paprika
  • sea salt and pepper, to taste


  1. Sprinkle 1 teaspoon of salt on cucumbers and refrigerate for 1 hour.
  2. Lightly rinse under cold water and dry well.
  3. Combine cucumber, fennel and lemon juice in a bowl.
  4. Set aside.
  5. Mix ingredients for the salad dressing with a whisk.
  6. Salt and pepper to taste.
  7. Pour half over vegetables and mix well.
  8. Refrigerate for 1 to 2 hours.
  9. Season and sauté fish fillets in olive oil on low heat.
  10. Keep warm.
  11. Plate the vegetable salad on cold plates and top with warm fish.
  12. Drizzle with the remaining salad dressing.
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