FENNEL SAUCE FOR FISH RECIPES

Name: Fish with Fennel
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings.
Ingredients: 1 medium lime; 1 teaspoon fennel seeds; 1 large fennel bulb, sliced; 1/4 teaspoon salt; 4 teaspoons olive oil, divided; 2 garlic cloves, minced; 4 striped bass or barramundi fillets (8 ounces each); 1 tablespoon chopped fennel fronds

FISH WITH FENNEL RECIPE: HOW TO MAKE IT - TASTE OF HOME

Fish with Fennel Recipe: How to Make It - Taste of Home image

This brightly-flavored fish is a great showcase for fennel. You'll use the seeds, bulb and fronds. This is an excellent springtime recipe, when fennel is at its peak. —Barbara Stelluto, Devon, Pennsylvania

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 medium lime
1 teaspoon fennel seeds
1 large fennel bulb, sliced
1/4 teaspoon salt
4 teaspoons olive oil, divided
2 garlic cloves, minced
4 striped bass or barramundi fillets (8 ounces each)
1 tablespoon chopped fennel fronds

Steps:

Cut lime in half; cut four slices from one half for garnish. Finely grate enough peel from remaining half to measure 3/4 teaspoon; squeeze juice from lime half. Set aside., In a dry small skillet over medium heat, toast fennel seeds until aromatic, about 1-2 minutes. Cool. Crush seeds in a spice grinder or with a mortar and pestle., In a large saucepan, bring 1 in. of water to a boil. Add sliced fennel and salt; cover and boil for 6-10 minutes or until crisp-tender. Drain and pat dry., In a large nonstick skillet, saute fennel in 2 teaspoons oil for 3 minutes or until fennel is lightly browned. Add garlic; cook 1 minute longer. Remove from the pan and set aside. , In the same skillet over medium-high heat, cook fillets in remaining oil for 3-4 minutes on each side or until fish flakes easily with a fork. , Drizzle with lime juice; sprinkle with lime peel and crushed fennel seeds. Serve with sauteed fennel. Garnish with fennel fronds and lime slices.,

Nutrition Facts : Calories 285 calories, FatContent 8g fat (1g saturated fat), CholesterolContent 80mg cholesterol, SodiumContent 276mg sodium, CarbohydrateContent 7g carbohydrate (0 sugars, FiberContent 3g fiber), ProteinContent 46g protein. Diabetic Exchanges 6 lean meat

FENNEL PROVENCAL RECIPE - FOOD.COM

Fennel Provencal Recipe - Food.com image

This is a recipe I came up with while visiting my parents in the South of France. It is a great accompanying dish for any type of meat, or you can even add cooked fish to it for a Provencal Fish Stew.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

1 fennel bulb, outer leaves removed, roughly chopped
1 medium onion, skin removed, cut in half then sliced
4 large ripe tomatoes, deseeded and roughly chopped
3 garlic cloves, crushed
1 tablespoon olive oil
1/3 lemon, juice of
1/2 cup dry white wine
2 tablespoons fresh sage (dried can be used instead of fresh)
2 tablespoons fresh basil (dried can be used instead of fresh)
1 sprig fresh thyme (dried can be used instead of fresh)

Steps:

Fry the onions and garlic gently in the olive oil in a large saucepan.
Add the chopped fennel and cook for approximately five minutes.
Add the white wine, simmer for ten minutes.
Add the chopped tomatoes and the herbs.
Cover the pot and simmer for fifteen minutes.
Remove lid and simmer further uncovered to thicken sauce if preferred.
Just prior to serving add the lemon juice and salt and pepper to taste.
May be served cold.

Nutrition Facts : Calories 249, FatContent 8.1, SaturatedFatContent 1.3, CholesterolContent 0, SodiumContent 84.9, CarbohydrateContent 33.4, FiberContent 9.8, SugarContent 12.8, ProteinContent 5.8

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