FISH GRILLED ON FENNEL OR DILL
Provided by Mark Bittman
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat a charcoal or gas grill (for broiling instructions, see the variation below). The fire should be quite hot and the grill rack should be about 4 inches from the heat source.
- When the grill is ready, make a bed of the fennel or dill stalks. Sprinkle the fish lightly with salt and pepper, and lay it (skin side down, if there is a skin side) directly onto the fennel or dill. Close the grill if possible, and cook, without turning, until the fish is done; it will be just about opaque all the way through and offer no resistance to a thin-bladed knife in about 10 minutes.
- While the fish is cooking, mince or grind the fennel seeds. Cut about 1 inch off each end of the lemon, and juice those pieces; slice the remaining lemon thinly.
- When the fish is done, remove it from the grill, leaving as much of the stalks behind as possible (some of the burned fronds will adhere to the fish; they are fine to eat in tiny quantities). Sprinkle the fish with the fennel or dill seeds, then decorate it with the lemon slices. Drizzle with lemon juice and olive oil, and serve.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 1 gram, Sodium 417 milligrams, Sugar 0 grams
FISH WITH FENNEL
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
Time 40m
Yield 4 servings.
Number Of Ingredients 8
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, Fat 8g fat (1g saturated fat), Cholesterol 80mg cholesterol, Sodium 276mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 3g fiber), Protein 46g protein. Diabetic Exchanges
HERB-CRUSTED ATLANTIC WRECKFISH WITH FRESH CITRUS BEURRE BLANC
Steps:
- Preheat the oven to 375 degrees F.
- For the citrus beurre blanc: Combine the lemon juice, orange juice and lime juice in a non-reactive pan (such as stainless steel). Simmer over medium heat until reduced by half, about 10 minutes. Add enough sugar and salt for an intense yet balanced flavor. Turn the heat to low and whisk in the butter one cube at a time. Once all the butter is incorporated, whisk in the heavy cream and heat through. Taste and season with salt. Cover the sauce to keep it warm.
- For the herb-crusted fish: Combine the panko, tarragon, parsley and dill on a large plate. Brush the fish with some oil. Sprinkle with the creole spice, salt and pepper. Press the fish into the herbed panko to coat both sides. Brown the fish in some oil in a large oven-safe saute pan over medium heat, 1 to 2 minutes per side. Add the white wine to the pan and immediately place on the center rack of the oven. Bake until the fish is just cooked through, 6 to 8 minutes, depending on the thickness of the fillets. Remove the pan from the oven and let the fish rest for about 5 minutes before serving.
- Serve the fish with the citrus beurre blanc, rice and seasonal vegetables.
COD WITH FENNEL, DILL AND TOMATO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Rinse fish and squeeze lemon juice over it. Season the fish with a little salt and reserve.
- Heat a large oven proof pan over medium heat. Add extra-virgin olive oil, fennel and onion and season with salt. Saute fennel and onions 7 to 8 minutes then add white wine and reduce a minute, then add broth. Add tomatoes and season with salt and pepper. Set fish into pan and spoon juices over the cod. Add a few sprigs dill to the broth and set the pan into the hot oven to cook. Cook 12 minutes, until fish is opaque. To serve, arrange cod on plate, top with vegetables and chopped fresh dill.
FISH GRILLED IN FENNEL
Provided by Mark Militello
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place garlic cloves in small saucepan, cover with water, and simmer 15 minutes, until they are tender. Drain. Mash by hand or purée in small food processor. Mince 1 shallot, mix with the garlic, add half the thyme and, by hand or machine, beat in 3 tablespoons olive oil and the juice of 1/2 lemon to make a paste.
- Cut 4 deep slashes in both sides of each fish. Rub the fish inside and out with some oil and juice of 1/2 lemon. Season with salt and pepper to taste. Fill slashes with garlic paste, and spread any remaining inside fish. Slice remaining shallot, and put slices in cavities. Slice one lemon, and put slices in cavities.
- Cut off fennel bulbs, and remove a few frond sprigs for garnish. For each fish, place about three fennel branches, fronds attached, side by side lengthwise on work surface. Place one fish on bed of fennel, and top with about three more branches with fronds. With butcher's cord, tie fennel around fish in 3 places. Drizzle with remaining olive oil.
- Heat grill, preferably charcoal. Heat oven to 425 degrees. Butter a shallow 4-cup baking dish.
- Slice off bottom half inch of fennel bulbs. Slice each bulb vertically, in 1/2-inch-thick slices. Place in saucepan, cover with water and bring to a boil. Cook 3 minutes, drain and place in bowl of ice water. Drain and pat dry.
- Arrange fennel slices, partly overlapping, in baking dish. Scatter with remaining thyme. Drizzle with cream, and strew with cheese.
- Grill fish 10 to 15 minutes on each side, until tip of knife inserted in thickest part slips out easily and feels very warm when touched to your chin. While fish grills, place dish with fennel in oven, and bake about 15 minutes, until browned on top.
- To serve, snip off the strings around the fish, and remove the fennel. Remove the lemon and shallot slices from inside fish. Fillet fish, and arrange on platter; garnish with remaining lemon, cut in wedges, and reserved fennel sprigs. Serve baked fennel alongside.
Nutrition Facts : @context http, Calories 1125, UnsaturatedFat 36 grams, Carbohydrate 39 grams, Fat 59 grams, Fiber 12 grams, Protein 111 grams, SaturatedFat 20 grams, Sodium 2283 milligrams, Sugar 16 grams, TransFat 0 grams
BAKED SALMON WITH FENNEL & TOMATOES
Aniseedy fennel and juicy cherry tomatoes cut through the richness of salmon fillets
Provided by Good Food team
Categories Dinner
Time 45m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/fan 160C/gas 4. Trim the fronds from the fennel and set aside. Cut the fennel bulbs in half, then cut each half into 3 wedges. Cook in boiling salted water for 10 mins, then drain well. Chop the fennel fronds roughly, then mix with the parsley and lemon zest.
- Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes. Drizzle with olive oil, then bake for 10 mins. Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked. Scatter over the parsley and serve.
Nutrition Facts : Calories 398 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 37 grams protein, Sodium 0.27 milligram of sodium
WHOLE STUFFED ROAST FISH WITH FENNEL
This roast fish dish was inspired by Sicily, where the aromatic spices and dried fruit of Arabian cuisine meet with the fresh fish and veg of the Med
Provided by Good Food team
Categories Fish Course, Main course
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the fennel and onion in a large roasting tin and toss with 2 tbsp oil, 1 tbsp lemon juice and plenty of seasoning. Roast for 20 mins until almost tender and starting to caramelise. Meanwhile, put the couscous in a medium bowl. Mix the saffron and hot stock, pour over the couscous and cover with cling film.
- Rinse the fish with cold water inside and out, then pat dry. Slash deeply on both sides and season with salt, pepper and a pinch of the lemon zest. After 10 mins soaking, fluff up the couscous with a fork and add 2 tbsp lemon juice, the remaining zest, the dill, 1 tbsp pine nuts and seasoning to taste. Stuff the couscous into the cavity of each fish, reserving any leftover couscous for later.
- Stir the tomatoes and currants into the tin. Sit the fish on top and roast for about 30 mins, depending on its size. Look for juices running from the slashes in the flesh. Tug gently on the back fin - if it comes away easily, the fish is cooked.
- 4 Scatter with the rest of the pine nuts, then serve from the tin, with lemon wedges for squeezing over. Serve one stuffed fish per person, or if you have cooked large fish, gently lift the fillets from the top of the fish first, then turn over and repeat. Share out the couscous stuffing and leftover couscous.
Nutrition Facts : Calories 489 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium
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- In a spice grinder or mortar, coarsely grind the fennel seeds. In a small skillet, combine the fennel seeds, olive oil and garlic. Cover and cook over low heat until the garlic is softened but not browned, about 4 minutes. Remove from the heat. Stir in the Pernod and set aside to cool.
- Cut the stalks from the fennel bulbs; reserve the fennel bulbs for another use. Snip off all the feathery fronds and chop them coarsely. Quarter the stalks lengthwise and reserve.
- Make three 1/2-inch-deep slashes across the fish on each side. Set the fish on a platter and rub it with the fennel oil, pushing the seeds into the slashes. Season the fish inside and out with salt and pepper and sprinkle with the lemon juice. Stuff the cavity with the lemon slices and all but 2 tablespoons of the chopped fennel fronds. Rub the remaining 2 tablespoons of fronds on the fish, pushing them into the slashes. Cover with plastic wrap and refrigerate for at least 30 minutes or for up to 4 hours.
- Light a charcoal grill. Open a hinged fish grill and arrange half of the fennel stalks on one side. Set the fish on top, cover with the remaining stalks and close the grill. Cook the fish over a moderately hot fire for about 25 minutes, turning it every 5 minutes, until browned and just cooked through. Transfer to a platter.
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