PACIFIC HALIBUT WITH CARAMELIZED FENNEL, BLACK OLIVES, ORANGE ZEST, AND DILL
Steps:
- In a saute pan add the sliced fennel and the sambuca. Cook's Note: Pour the liqueur into the pan when the fire is off, as it is very flammable. Put the pan over low heat, and let the sambuca ignite. Allow the alcohol to evaporate and cook at medium heat until the liqueur begins to caramelize. At this point it will start to bubble. Add the lemon juice, red pepper flakes, salt, to taste, the orange zest, the olives, and dill. Cook for a couple of minutes, and then stir in a teaspoon of butter to give the sauce a little creaminess. Set aside.
- Score the fish fillets, cut them in half and season with salt and pepper, to taste. Coat a saute pan, over medium heat, with extra-virgin olive oil and add the fillets, skin side down. Allow to cook for 3 to 5 minutes.
- Remove from the heat.
- To serve: Put some of the fennel sauce in the center of each serving dish and top with 2 pieces of the fish.
FENNEL AND BLACK OLIVES
Provided by Marian Burros
Categories easy, quick, weekday, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 3
Steps:
- Wash fennel bulb and trim off leaves and stems. Slice off bottom of bulb; then, thinly slice the remainder of it and separate into rings. Arrange on two salad plates.
- Pit olives, and sprinkle over fennel. Dribble olive oil on top.
Nutrition Facts : @context http, Calories 51, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 105 milligrams, Sugar 3 grams
BRAISED FENNEL WITH PEPPERS AND OLIVES
Provided by Florence Fabricant
Categories side dish
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Remove stalks and any browned outer layers of the fennel and cut each bulb into quarters lengthwise. Cut off and discard core from each piece. Holding the layers together, cut each fennel piece into one-quarter-inch slices lengthwise, to obtain long strips.
- Cut peppers in half lengthwise and remove core and ribs. Cut in half crosswise and cut each quarter into lengthwise strips about one-quarter inch wide.
- Heat olive oil in a large skillet over low heat. Add fennel and salt and pepper to taste. Stir well. Cover and cook, stirring occasionally, for 15 minutes. Add peppers. Cover and continue cooking about 10 minutes or until the vegetables are tender. Taste and adjust seasonings but be cautious with the salt because the olives will add some saltiness.
- Transfer fennel and peppers to a platter, top with olives and serve.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 520 milligrams, Sugar 8 grams
FENNEL AND ORANGE SALAD WITH BLACK OLIVES ON A BED OF COUSCOUS
A salad, modeled on a traditional North African one, that is great for buffets. The salad is modeled on a traditional North African salad of oranges, onions and olives. I substitute thinly sliced fennel for the onions, and serve it over a bed of steamed couscous. You could serve it on its own, but it is a shame to leave so much juice behind in the bowl, and the couscous soaks it up in a delicious way. The dish is a great idea for buffets as it stands up well over the course of a few hours.
Provided by Martha Rose Shulman
Categories dinner, lunch, quick, salads and dressings, appetizer
Time 20m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Reconstitute the couscous. Place it in a bowl, add salt to taste and cover by 1/2 inch with hot water. Let sit until all of the water has been absorbed by the couscous, stirring every once in a while. Cover the bowl with a plate and place in the microwave. Microwave for 3 minutes. Carefully remove from the microwave (the bowl will be hot). Uncover and fluff with forks. Set aside.
- In a small bowl or measuring cup, whisk together the ingredients for the dressing.
- Remove tough outer layers of the fennel bulb and discard. Using a sharp knife or a mandolin, slice the fennel quarters as thin as you can. Place in a bowl and toss with half the dressing and the chopped olives.
- Spoon the couscous into a wide bowl or onto a platter and smooth to make an even layer. Arrange the fennel on top, making sure to tip out any dressing from the bottom of the bowl over the fennel and couscous.
- Cut away the peel and pith from the oranges and slice into thin rounds. Tip any juice that runs out of the oranges as you are working with them over the fennel. Arrange the orange slices over the fennel.
- Drizzle the remaining dressing over the oranges. Arrange the halved olives on top, sprinkle with chopped parsley or fennel fronds and serve, or refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 15 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 547 milligrams, Sugar 5 grams
SPANISH CHARRED FENNEL, ORANGE AND OLIVE SALAD
This is one of my favourite Summer salad recipes.....the vibrant colours are amazing, as are all the mingling flavours! The baby fennel bulbs are roasted until charred and then simply served with fresh oranges, black olives, red onion, fresh mint and a divine orange vinaigrette! I serve this alongside grilled, roast or barbequed Duck or Lamb - it is also great when served with a good grilled Steak.
Provided by French Tart
Categories Oranges
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 200C/400F/Gas 6.
- Trim the feathery green fronds form the fennel and reserve for the garnish.
- Remove the stalks from the fennel and cut each fennel bulb into 4 or 6 wedges, depending on the size.
- Place into a well-oiled baking tin or tian - and drizzle over 2 tablespoons olive oil.
- Roast them for about 40-45 minutes or until tender, caramelised and charred on the edges. (Turn them once or twice during cooking.).
- Allow them to cool.
- Peel and slice the oranges into segments, making sure there is no membrane or pith on them. Add the finely sliced red onion and olives to the orange segments.
- Whisk the remaining oil with the orange juice and season well.
- Add half of the chopped mint leaves to the vinaigrette, mix well.
- Pour half the dressing over the orange mixture and gently mix.
- When you wish to assemble the salad, build up the salad by layering the orange mixture and roast fennel bulbs in alternate layers.
- Drizzle with the remaining dressing and scatter the remaining chopped mint over the top.
- Finely chop the reserved fennel fronds and scatter them over the top, as the final flourish!
- Great served with barbequed poultry or meats, especially Duck or Lamb.
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