Recipes Dinner Seafood Main Course Fish Main Course Red Snapper with Citrus and Fennel Salad 5.0 (2,748) 1 Review Chef Daniel Boulud broils snapper right on dinner plates, topping the fish with citrus, diced jalapeño, and bell peppers. A simple radish-fennel salad goes alongside. You can alternatively broil the snapper on a baking sheet, then serve it with a salad that combines all the bright, crisp flavors of the original dish: fennel, radishes, bell pepper, citrus, and jalapeño. By Daniel Boulud Daniel Boulud The French chef and restaurateur Daniel Boulud has restaurants in New York City, Boston, Washington, D.C., Palm Beach, Miami, Toronto, Montréal, London, Singapore, and Dubai. Daniel is mostly known for the eponymously named, two-Michelin-starred restaurant he owns on New York City's Upper East Side. Food & Wine's Editorial Guidelines Updated on May 24, 2017 Rate PRINT Share Trending Videos Close this video player Photo: © Frances Janisch Total Time: 40 mins Yield: 4 Ingredients 4 small radishes, thinly sliced 1/2 small fennel bulb—halved, cored and shaved paper-thin 1/2 small red or yellow bell pepper, finely diced 1 jalapeño, seeded and thinly sliced 1/4 cup coarsely chopped cilantro 1 tablespoon snipped chives 1 tablespoon finely shredded mint leaves 1 grapefruit 1 navel orange 2 tablespoons extra-virgin olive oil, plus more for brushing 1 tablespoon fresh lemon juice Salt and freshly ground pepper Four 6-ounce skinless red snapper fillets Directions Preheat the broiler. In a large bowl, toss the radishes, fennel, bell pepper, jalapeño, cilantro, chives and mint. Using a sharp knife, peel the grapefruit and orange, removing all of the bitter white pith. Working over the bowl, cut between the membranes and release the sections into the bowl. Squeeze the membranes over the bowl. Add the 2 tablespoons of olive oil and the lemon juice to the bowl and season the salad with salt and pepper. Set the fish on a well-oiled, sturdy baking sheet and brush with olive oil; season with salt and pepper. Broil 6 inches from the heat for 4 minutes, on one side only, just until white throughout. Using a spatula, transfer the fish to plates. Top with the salad and serve. Suggested Pairing A Washington Riesling. Originally appeared: October 2006 Rate It Print