Servings: 2 to 4
Prep Time: 1h
Cook Time: 30m
Total Time: 1h 30m
Ingredients
3 bulbs fennel, with stalks and fronds
3 ruby red grapefruits
Extra virgin olive oil
Salt and pepper, to taste
1 tablespoon chile flakes + a pinch chile flakes reserved
1 garlic clove, thinly sliced
¾ cup Terrazas Chardonnay
1 lemon
1 2½ to 3 pound red snapper, cleaned and scaled
2 tablespoons Aarón’s Adobo (see recipe below)
2 tablespoons olive oil
Makes approximately 1½ cups
¼ cup cumin seeds
¼ cup coriander seeds
¼ cup fennel seeds
¼ cup yellow mustard seeds
2 pasilla chiles, stemmed, seeded, deveined, and torn into small pieces
2 ancho chiles, stemmed, seeded, deveined, and torn into small pieces
½ cup dried whole oregano (preferably Mexican)
2 tablespoons onion powder
2 tablespoons garlic powder
¼ cup Spanish paprika (pimenton), preferably sweet or hot
Directions
Remove the stalks and fronds from the fennel and reserve. Peel off the tough outer layer from the fennel bulbs (just as you would with an onion) and discard.
Take two of the three fennel bulbs, cut in half lengthwise, then cut into ½ inch wedges, set aside. Split the third fennel bulb lengthwise down the center and remove the tough core completely. Thinly shave the third fennel bulb using a mandolin and place fennel into an ice water bath to crisp (for up to one hour).
Cut the grapefruit into “supremes” (segments without any skin or pith). Cut off both ends of the grapefruit and set flat side down on a cutting board. With a sharp small knife or paring knife, cut the rind and pith off by following the shape of the fruit. This should reveal a round red piece of grapefruit. Then set the fruit on its side and cut towards the center following each membrane until the cut meets, releasing a perfect segment. Squeeze the grapefruit segments to release all of the remaining juice into a bowl, reserving the juice and the segments separately.
Preheat a heavy sauté pan over medium high heat. Add extra virgin olive oil to the pan and sear the fennel wedges from the two fennel bulbs for about 3 minutes per side or until slightly caramelized. Be careful not to crowd the pan, feel free to work in batches, if necessary. Season the fennel with salt, pepper and 1 tablespoon of chile flakes. Add the thinly sliced garlic and half of the grapefruit segments to the pan with the fennel, and sauté for another 2 to 3 minutes. Deglaze the pan with the Terrazas Chardonnay and reserved grapefruit juice, scraping up any little bits off the bottom of the pan, and allow to reduce by half, approximately 3 to 4 minutes. Remove from the heat and set aside.
Slice the lemon into thin round slices. Thinly slice the reserved fennel stems on a bias (diagonally) and add both the lemon and fennel stems to a small bowl. Add a pinch of chile flakes and combine well.
Make 4 or 5 parallel 3-inch long slices on each side of the snapper, almost cutting down to the bone.
Drizzle the fish inside and out with extra virgin olive oil and season generously with salt, pepper and Aarón’s Adobo. Rub the seasoning into the cavity of the fish as well as into the slices on each side of the flesh. Stuff the cavity with the lemon and fennel stem mix.
Preheat an outdoor grill (or a grill pan, if indoors) to medium-high heat. Sear the fish for about 4 minutes per side, being careful not to flip it too early, as the skin needs time to sear properly or it will tear as you try to flip it. Give the skin time to let itself naturally separate from the surface of the grill before flipping. Remove the fish from heat.
Preheat the oven to 400°F.
In a large casserole pan, add the caramelized fennel and grapefruit mix (from step 4) to the bottom, then place the fish on top. Drizzle the fish with 2 tablespoons of olive oil and roast for 7 to 12 minutes or until the fish has cooked through to the bone. Remove from oven.
In the meantime, drain the water from the shaved fennel, shake off any excess and let dry on a few paper towels. Toss the shaved fennel, the other half of the grapefruit segments and the fennel fronds in a bowl. Season with salt, pepper and a drizzle of extra virgin olive oil.
Serve the fish immediately (in the same casserole dish is fine), with the raw fennel and grapefruit salad on top.
Makes approximately 1½ cups
1. Heat a dry skillet over medium-low heat. Pour in the cumin, coriander, fennel, and mustard seeds along with the pieces of pasilla and ancho chiles. Toast, stirring constantly, until it is very aromatic and just beings to smoke, about 3 minutes.
2. Dump the mixture onto a plate and let it cool to room temperature. Grind it to a fine powder in a spice grinder or clean coffee grinder.
3. Put the powder in a large bowl and add the oregano, onion powder, garlic powder and paprika. Stir them really well to combine.
4. Store the adobo in an airtight container or resealable plastic bag in a cool, dark place for up to a month.