Perfect for a busy midweek Paleo dinner, this lovely dish takes but 5 minutes to prepare and 30 minutes to cook. Red snapper is a deliciously reliable whitefish that takes on a flakey texture when cooked. In addition to reducing the risk for heart disease, regular consumption of fish for omega-3 fatty acids may be helpful in preventing, treating, or improving a wide variety of diseases and disorders, including but not limited to virtually all inflammatory diseases, rheumatoid arthritis, inflammatory bowel disorders, periodontal disease, many types of cancers, psoriasis, insulin resistance, type 1 and 2 diabetes, and multiple sclerosis.1 If you prefer to use other whitefish, like cod, halibut, and bass, they too work great with this recipe.
Paired with the sublime flavor combination of garlic, tomato, and fennel seeds, each ingredient boasts impressive health properties. The health benefits of including garlic and tomato are well known and well documented, but what about the humble fennel seed?
A 2011 study published in the Journal of Food Medicine tested various compounds contained in fennel seeds for their anticancer properties. Fennel seed methanolic extract (FSME) was found to have remarkable anticancer potential against particular breast cancer and liver cancer cells.2 The researchers also posited that FSME could be used as a safe and natural food preservative based on its ability to improve oxidative stability of fatty acids.
Fennel seeds have also been studied with regards to osteoporosis. A 2012 study published in the International Journal of Molecular Medicine concluded that fennel seeds, consumed in low doses, have the potential to prevent bone loss in postmenopausal women.3 This is due to their ability to inhibit osteoclasts. So besides their unique culinary properties, fennel seeds also have impressive healing capabilities. We recommend you include them, when applicable, in your Paleo cooking.
Red snapper with zucchini and fennel seeds is a great recipe to get you started.
1 lb red snapper fillets
2 cloves garlic
2 small zucchinis
1 tbsp olive oil
tbsp fennel seeds
1 thyme, finely chopped