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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Seared Tuna & Snapper with Wild Fennel Recipe

Brought to you by The Plantation Inn

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Yield: 3 servings

Ingredients:
2 Tbsp peanut oil
4 oz fresh tuna steak, cut into 1/4-inch slices
4 oz red snapper filets, cut into 1/4-inch slices
Salt and pepper
2 Tbsp lemon juice
1/2 cup olive oil
2 Tbsp finely chopped green onion
2 seedless Hawaiian peppers or chili peppers, finely chopped
4 tsp finely chopped fresh ginger
4 whole Chinese parsley leaves (or substitute with curly-leaf parsley)
4 or more sprigs wild fennel
1 Japanese or English cucumber, peeled and finely sliced

Instructions:
In a hot skillet, heat the peanut oil and sear the tuna and the snapper until they are just pink inside. Season with salt and pepper. Place the fish in a decorative pattern on a platter. Pour the lemon juice over the fish, followed by the oil, green onion, pepper and ginger. Artfully arrange the Chinese parsley, wild fennel, and the cucumber on the plate.

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