A rich combination of flavors from fennel, coriander, Pernod and exotic mushrooms will make this scrumptious snapper a night to remember. Serve with risotto.
For 1 people
1. Grill snapper until done.
2. Season with salt and pepper, crushed fennel seed and crushed coriander.
3. Sauté shallots in butter; add Pernod.
4. Add chicken stock and reduce by half.
5. Add scallops, mushrooms and tomatoes; simmer 1 minute.
6. Ladle sauce on plate and top with fish.