Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Mediterranean Style Red Snapper with Fennel.

Ingredients

• 1/2 teaspoon minced garlic
• 1/2 teaspoon lemon zest
• 1/2 teaspoon fresh thyme
• 1/8 teaspoon cayenne pepper
• 4 red snapper fillets (6 ounces each)
• 2 teaspoons olive oil, divided
• 1/2 medium sweet red pepper, julienned
• 3 green onions, chopped
• 1 garlic clove, minced
• 1/2 bulb of fennel diced fine
• 2 chopped roma tomatoes fresh
• 1/2 cup chopped Kalamata/Castelvetrano olives
• 1/4 cup minced chives

Directions

Combine the lemon zest, garlic, thyme and cayenne; rub over fillets. In a large nonstick skillet coated with cooking spray, cook fillets in 1 teaspoon oil over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.

In the same pan, sauté the red pepper and onions & fennel in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until liquid has evaporated. Serve with snapper. Sprinkle with olives and chives. Yield: 4 servings.

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