The long-tailed red snapper is fabulous when consumed raw, but of course that means it has to be exceedingly fresh. Simply sliced, marinated in olive oil, drizzled with a little citrus juice, and perhaps strewn with some fresh lemon thyme leaves…it’s hard to beat a preparation like this for simplicity and elegance. The fish literally melts in your mouth, with the olive oil providing an almost decadent richness. This is the perfect way to start a light warm-weather meal.
SERVES 4
VINAIGRETTE
3 tablespoons extra-virgin olive oil
¼ cup freshly squeezed blood orange juice
½ cup blood orange, cut into segments
12 thin slices skinless red snapper, each 4 × 2 inches (about 1 small fish)
Fleur de sel or sea salt
Grains of paradise in a peppermill
5 tablespoons extra-virgin olive oil
½ cup shaved fennel bulb
¼ cup freshly squeezed blood orange juice
Fennel pollen
1 teaspoon fresh lemon thyme leaves
FOR THE VINAIGRETTE
Combine the oil and the juice in a small bowl. Add the orange segments and let marinate for 15 minutes.
FOR THE SALAD
Season the snapper with salt and grains of paradise to taste, and rub with 3 tablespoons of the oil.
Season the shaved fennel with the juice, the remaining 2 tablespoons oil, and a pinch of salt.
Create a small mound of the shaved fennel in the center of each of 4 serving plates. Layer 3 slices of the snapper over the fennel salad. Place a few of the marinated orange segments around the snapper, and dress with about 2 tablespoons of the blood orange vinaigrette. Sprinkle fennel pollen on and around the snapper. Add a few grinds of grains of paradise and the lemon thyme leaves, and serve.
