Bluefish With Fennel And Tomato Sauce Recipe
- 1 x fresh fennel bulb - (abt 1 lb)
- 2 Tbsp. extra virgin olive oil
- 2 sm garlic cloves minced
- 1 x strip orange rind - (1" long)
- 1/2 tsp dry fennel seeds
- 1/4 c. anise flavored liquor such as Pernod
- 1 c. minced peeled seeded minced tomato (if using fresh, will need 3/4 lb)
- 2 Tbsp. butter Salt to taste Freshly-grnd black pepper to taste
- 1 1/2 lb boneless skinless bluefish fillets
- 1 sm yellow bell pepper seeded, and cut into 1/4" dice for garnish Snipped chives for garnish (optional)
- Throw away the feathery green tops of the fennel, core and cut the bulb into 1-inch pcs.
- Heat 2 Tbsp.
- of the extra virgin olive oil in a 9-inch skillet.
- Add in the fennel, garlic, orange rind, fennel seeds, liquor, salt and pepper.
- Cover and simmer, over medium heat for 10 min.
- After 10 min add in the tomatoes, recover and simmer for 10 min longer.
- Remove the cover and check the liquid in the pan.
- If there is a good deal remaining, evaporate it till the mix look syrupy.
- Remove the orange rind.
- Turn the heat off and stir in the butter.
- Season to taste with salt and pepper; cold to room temperature.
- Season the bluefish fillets with salt and pepper, and set them, skin-side down in a generously buttered baking/serving dish large sufficient to hold the fillets in a single layer.
- Spoon the cooled vegetable mix over the fish, cover with foil and store in the refrigerator for up to 12 hrs.
- To bake and serve, remove the fish from the refrigerator 30 min before baking.
- Preheat the oven to 375 degrees and bake 20 to 25 min covered with foil till the center no longer looks translucent/soft but opaque.
- Remove from oven and serve; garnish with yellow bell pepper and chives.
- This recipe yields 4 servings.
fresh fennel bulb , extra virgin olive oil, garlic, orange rind, fennel seeds, anise flavored liquor, tomato, butter salt, bluefish fillets, yellow bell pepper
Taken from cookeatshare.com/recipes/bluefish-with-fennel-and-tomato-sauce-88506 (may not work)