Dinner: Red Snapper with Citrus and Fennel Salad

This recipe includes superfoods such as:

Lemon, Grapefruit

Health benefits of Red Snapper with Citrus and Fennel Salad

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Grapefruits are rich in folic acid. One grapefruit will give you 8% of your daily needs of folic acid.

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

Instructions

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.

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