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Seremoni 2026

Olive Oil Poached Red Snapper with Blood Orange and Fennel Salad

Recipes

Olive Oil Poached Red Snapper with Blood Orange and Fennel Salad

February 12th, 2026

Jay Wolman

This dish keeps things gentle and light. The Seremoni Grade Red Snapper is slowly poached in olive oil with aromatics, maintaining its tender and delicate texture. A crisp, refreshing salad of blood orange and shaved fennel adds brightness and crunch, making the whole plate feel perfectly balanced.

Ingredients

For the fish

  • 1 skin-on fillet Seremoni Grade Red Snapper
  • 2 cups olive oil
  • 1 Tbsp black peppercorns
  • 1 clove garlic, sliced
  • 1 bunch fennel tops
  • 5 bay leaves
  • Salt to taste

For the salad

  • 1 blood orange, cut into supreme segments
  • 1 head of fennel, shaved thin on a mandolin
  • 1/3 white onion, shaved on mandolin into thin rings
  • 2 Tbsp orange juice
  • 1 tsp chili flake
  • 1 clove garlic, grated
  • 2 Tbsp fennel fronds, finely chopped
  • 2 Tbsp olive oil
  • Pinch of salt

    Instructions

  • Season fish generously with salt

  • In a high walled pot, combine olive oil, peppercorns, garlic, fennel tops, and bay leaves

  • Bring the oil up gently, then add the fish and cook for about 6-7 minutes. This is a poach, not a fry, so ensure the oil does not simmer or boil

  • Mix the blood orange with the fennel and sliced onion in a large bowl

  • In a separate small bowl, combine the chili flake, olive oil, fennel frond, orange juice, and garlic.When the fish is cooked and ready, dress with this fennel frond oil

  • Plate the snapper with a nice pile of the salad over it. Dress with the liquors from the salad to keep the fish moist and juicy