1/4 teaspoon ground cumin
1 serrano pepper, thinly sliced
1/4 cup cilantro, chopped
1/2 teaspoon salt
Freshly ground black pepper
2 whole yellowtail snappers (1 1/2 pounds each), gutted, scales removed, cleaned
2 fennel bulbs, sliced into 1/4-inch thick strips
1. Heat the olive oil in a saucepan over medium heat. Add the garlic; keep the pan moving, swirling it over the heat, until the garlic turns golden brown. Remove from the heat, carefully add orange and lime juices, cumin, serrano pepper, cilantro, 1/4 teaspoon salt and black pepper to taste. Taste for seasoning. Allow to cool to room temperature.
2. Place the fish in a large bowl; pour in the garlic-oil-citrus juice mixture. Slather the mixture all over the fish. Marinate at least 20 minutes, or up to 2 hours in the refrigerator.
3. Heat the oven to 375 degrees. Arrange the fennel strips in a single layer in a roasting pan; season with salt and pepper to taste. Position the fish over the fennel; drizzle the marinade over the fish and fennel. Cover the pan with foil; bake, 15 minutes. Remove the foil; raise the heat to 400 degrees. Bake until the fish is cooked through, 12-18 minutes.
Per serving: 316 calories, 16 g fat, 2 g saturated fat, 60 mg cholesterol, 8 g carbohydrates, 35 g protein, 177 mg sodium, 2 g fiber.