Photo by Peden & Munk
The fennel seeds turn into an aromatic, crunchy crust on the skin.
Recipe information
Yield
4 servings
Ingredients
4
(5-ounce) red snapper fillets
2
teaspoons kosher salt
2
teaspoons fennel seeds, lightly crushed
2
tablespoons virgin coconut oil or vegetable oil
1
/4 cup cilantro leaves with tender stems
1
/4 cup alfalfa sprouts
2
teaspoons toasted unsweetened shredded coconut
Flaky sea salt
Olive oil (for drizzling)
Need to make a substitution?
Preparation
Step 1
Heat stock in a medium pot over low; keep warm.
Step 2
Meanwhile, sprinkle fish on both sides with kosher salt. Top skin side with fennel seeds, patting lightly to adhere.
Step 3
Heat coconut oil in a large cast-iron or nonstick skillet over medium-low. Working in 2 batches, cook fish, skin side down, until skin is crisp, 6–8 minutes. Turn and cook on other side 30 seconds.
Step 4
Divide stock among shallow bowls. Add a fish fillet to each, placing skin side up, and top with cilantro, sprouts, coconut, and some sea salt. Drizzle with olive oil.