Fennel Grilled Bass Flambeed With Pernod Loup De Mer Au Fenouil Flambe Recipes

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MEDITERRANEAN SEA BASS WITH FENNEL AND PERNOD



Mediterranean Sea Bass With Fennel and Pernod image

Pernod and fennel's slight sweetness complement each other perfectly, and the flavor of the sea bass benefits greatly from the marriage.

Provided by sbigelow

Categories     European

Time 27m

Yield 2 serving(s)

Number Of Ingredients 10

2 lbs sea bass (filleted)
2 fennel bulbs
1/2 cup extra virgin olive oil
3/4 cup Pernod
1 garlic clove
2 pieces star anise
1/2 cup pitted black olives
2 tablespoons dill
1 dash salt
1 dash pepper

Steps:

  • Season the sea bass filet with salt and pepper and rub it with extra virgin olive oil. Remove the stalks from the bulb of fennel. Rinse and split in half.
  • Slice the fennel bulb thinly and place it in a baking dish. Add the star anise, sea bass filet, the garlic clove with the skin on and the Pernod®. Cover the top of the baking dish with aluminum foil, sealing the edge. Place the baking dish on the stove until the aluminum foil begins to pop from the internal steam. Bake at 450 degrees Farenheit for 7 minutes.
  • Remove the aluminum foil and the olives and sprinkle with the freshly chopped dill. Serve the sea bass filet with the fennel garnish and the cooking liquid.

MEDITERRANEAN GRILLED WHOLE SNAPPER WITH FENNEL AND A PERNOD BUTTER SAUCE



Mediterranean Grilled Whole Snapper with Fennel and a Pernod Butter Sauce image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

1 whole red snapper, about 3 pounds, gills, gut and scales removed
Salt and freshly ground black pepper
2 heads fennel
6 sprigs thyme
2 sprigs oregano
1 lemon, thinly sliced
2 tablespoons extra-virgin olive oil
1/4 cup water
1 lemon, juiced
1 tablespoon Pernod
Reserved fennel leaves, from above
6 tablespoons butter, in pieces
Salt and freshly ground black pepper

Steps:

  • Preheat the grill to high.
  • Rinse the snapper in clean water. Pat dry with paper towels or a clean kitchen towel. Remove any large fins with sharp kitchen shears. Season the inside of the fish with salt and pepper.
  • Remove the leafy green tops from the fennel heads. Using the greens from 1 of the fennel heads, stuff the inside of the fish. Reserve the fennel bulbs and the remaining greens. Add the thyme and oregano and press closed. Make 3 diagonal slices on each side of the fillet. Cut down to the bone. Insert 1 lemon slice into each slit. Brush the whole fish with olive oil and season with salt and pepper.
  • Clean the surface of the grill with a grill brush. Brush the surface of the hot grill with olive oil. Place the stuffed red snapper on the preheated grill at a 45 degree angle and cook for about 10 minutes or until the fish easily lifts off the grill. With 2 spatulas, carefully turn 90 degrees and continue to cook another 5 minutes. Turn fish and cook the other side to desired doneness, at least another 10 minutes. Do not overcook.
  • Meanwhile, cut the reserved fennel bulbs into 1/4-inch slices. Drizzle with olive oil and place on the grill. Grill until tender and golden brown, about 4 minutes per side. Remove to a platter and keep warm.
  • For the sauce: Place a small saucepan on the grill or on a burner over medium heat. Add the water and bring to a simmer. Add the lemon juice and Pernod and reduce by 1/3. With the remaining reserved fennel leaves, remove the tender inner leaves and chop finely. You should have about 1/4 cup chopped fennel. Set aside. Remove the water/lemon mixture from the heat and whisk in the butter, a few pieces at a time. When the butter is incorporated, add the chopped fennel leaves and whisk well. Season, to taste, with salt and pepper.
  • When the fish is cooked and the flesh is opaque and lifts easily from the bone, carefully remove using 2 sturdy metal spatulas and place on a platter.
  • Serve the fish with some of the Pernod butter sauce and grilled fennel.

GRILLED FENNEL



Grilled Fennel image

Provided by Food Network

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 6

3 bulbs fresh fennel
Salt and pepper
1/8 cup Balsamic vinegar
1/2 cup extra virgin olive oil
Juice of 1/2 orange
Juice of 1/2 lemon

Steps:

  • Slice fennel bulb 1/8-inch, use feathery leaves for garnish. Combine for a marinade: Balsamic vinegar, 1/4 cup olive oil, juice of orange and lemon, salt and pepper. Place sliced fennel in marinade for 1 hour. Fry in pan with the remaining 1/4 cup olive oil. Place 4 grilled fennel pieces on plate. Spoon 3 large tablespoons of the D'Abrigini on top of grilled fennel. Garnish with feathery leaves of fennel.

GRILLED FISH WITH ORANGE-FENNEL SALSA



Grilled Fish with Orange-Fennel Salsa image

Categories     Fish     Fruit     Onion     Vegetable     Backyard BBQ     Dinner     Orange     Fennel     Fall     Summer     Grill/Barbecue     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

5 tablespoons olive oil
3 tablespoons white wine vinegar
2 tablespoons chopped fresh cilantro
2 teaspoons plus 1 tablespoon soy sauce
2 teaspoons minced peeled fresh ginger
2 teaspoons sugar
3 oranges
1 medium fennel bulb, trimmed, cut into matchstick-size strips
1/2 medium-size red onion, thinly sliced
1 garlic clove, thinly sliced
4 6- to 8-ounce rockfish or sea bass fillets

Steps:

  • Whisk 2 tablespoons oil, vinegar, cilantro, 2 teaspoons soy sauce, ginger and sugar in medium bowl. Cut peel and white pith from oranges; discard. Holding oranges over bowl to catch juices, cut between membranes to release segments into bowl. Add fennel and onion; toss gently. Season with salt and pepper. (Salsa can be made 3 hours ahead. Cover; chill.)
  • Prepare barbecue (medium-high heat). Mix 3 tablespoons oil, 1 tablespoon soy sauce and garlic in glass pie dish. Turn fish in oil mixture to coat. Sprinkle fish with salt and pepper. Grill until just opaque in center, about 3 minutes per side. Transfer to plates. Spoon salsa over.

BARBECUED FENNEL WITH BLACK OLIVE DRESSING



Barbecued fennel with black olive dressing image

Slice fennel and chargrill it as the base to a salad dressed with Kalamata olives, parsley, basil and garlic

Provided by Good Food team

Categories     Side dish

Time 20m

Number Of Ingredients 6

2 fennel bulbs , sliced lengthways into 1cm-thick pieces
1 ½ tbsp olive oil
2 tbsp finely chopped black Kalamata olive
1 garlic clove , crushed
juice 1 lemon
small handful each parsley and basil, finely chopped

Steps:

  • Heat a BBQ or griddle pan. Toss the fennel in 1 tbsp of the oil, coating well. Cook for 5 mins on each side until golden brown and charred.
  • To make the dressing, put the olives, garlic, lemon juice and remaining oil in a bowl. Add the chopped herbs and combine. Lay the fennel on a platter and pour over the dressing. Eat warm or at room temperature.

Nutrition Facts : Calories 69 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

PERUVIAN FISH KEBABS / ANTICUCHOS DE PESCADO



Peruvian Fish Kebabs / Anticuchos de Pescado image

Number Of Ingredients 17

FOR THE FISH:
1 1/2 pounds white fish, firm, such as mahimahi, swordfish, or halibut (about 1 inch thick)
1 1/2 teaspoons salt
2 red bell peppers, stemmed and seeded
FOR THE MARINADE:
6 cloves garlic, peeled
1/2 teaspoon black pepper, freshly ground
1 teaspoon cumin, ground
1/3 cup white vinegar, distilled
1/3 cup lemon juice, fresh
FOR THE GLAZE:
3 tablespoons vegetable oil
1 tablespoon aji amarillo powder or paste, ancho chile powder, or hot paprika
1/4 teaspoon turmeric, ground (optional)
2 teaspoons salt
1 teaspoon black pepper, freshly ground
lemon wedges, for serving

Steps:

  • 1. Rinse the fish under cold running water, then drain and blot dry with paper towels. Cut the fish into 1-inch cubes and toss with the salt in a medium-size bowl. Let stand for 5 minutes. Meanwhile, cut the bell peppers into 1-inch squares and set aside.2. Prepare the marinade. Combine the garlic, pepper, cumin, vinegar, and lemon juice in a blender and process until blended and smooth. Pour this mixture over the fish and toss to coat. Cover and let marinate, in the refrigerator, for 30 minutes.3. Preheat the grill to high.4. While the fish marinates, prepare the glaze. Heat the oil in a small skillet or saucepan over medium-low heat. Add the aji amarillo, turmeric (if using), salt and pepper. Gently cook the mixture, stirring with a wooden spoon, until red and fragrant, about 5 minutes. Set aside to cool (see Note).5. When ready to cook, thread the fish cubes onto the skewers, alternating with squares of bell pepper. Oil the grill grate, then arrange the skewers on the hot grate and brush with half of the glaze. Grill, turning with tongs, until the fish cubes are nicely browned on the outside and cooked through in the center, 2 to 4 minutes per side. Brush with the remaining glaze after turning. Serve immediately with lemon wedges.Serves 4Note: You can also simply mix the ingredients for the glaze in a bowl without cooking them. The result will still be very flavorful, but not quite as flavorful as it would be if you cooked them first.

Nutrition Facts : Nutritional Facts Serves

BAKED BASS WITH FENNEL



Baked Bass with Fennel image

_Loup au Fenouil_

Yield Serves 4

Number Of Ingredients 6

2 2-pound whole striped bass, cleaned, scaled
3 tablespoons olive oil
1 1/2 tablespoons fennel seeds, coarsely crushed
1/2 cup anise-flavored liqueur (such as Pernod)
1 1/2 pounds fennel bulbs, halved lengthwise, cored, thinly sliced crosswise, fronds reserved
Lemon wedges

Steps:

  • Preheat oven to 425°F. Brush 15 x 10 x 2-inch baking dish with olive oil. Rub fish inside and out with 1 tablespoon oil and sprinkle with salt and pepper. Sprinkle fish cavities with crushed fennel seeds. Arrange fish in prepared baking dish; drizzle with 1/2 cup Pernod. Cover tightly with foil. Bake until fish is almost cooked through, about 25 minutes. Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Add sliced fennel and saut until tender, about 10 minutes. Season to taste with salt and pepper.
  • Sprinkle sautéed fennel over fish. Bake uncovered until fish is opaque, about 5 minutes longer. Garnish fish with reserved fennel fronds. Serve hot with lemon wedges.

BAKED SEA BASS WITH FENNEL



Baked sea bass with fennel image

Cook your fish Italian-style with this simple recipe - just six ingredients, but full of Mediterranean flavour

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 6

2 small sea bass , scaled and gutted (ask your fishmonger to do this)
1 fennel bulb , sliced
1 lemon , sliced
handful basil leaves , roughly torn
small handful black olives
1 tbsp olive oil

Steps:

  • Heat oven to 200C/180C fan/gas 6. Rinse and dry the fish. Season all over, then stuff the cavity with some fennel slices, lemon and basil. Scatter the olives and any leftover fennel, basil and lemon into a roasting tin.
  • Place the sea bass on top. Drizzle each fish with the oil and bake for about 30 mins or until cooked through and starting to brown.

Nutrition Facts : Calories 284 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.53 milligram of sodium

GRILLED FENNEL



Grilled Fennel image

I love fennel in all of its forms and have recently experimented with a grilled version of it and thought that the following recipe was particularly good. The combination of fennel, lemon juice and honey really works together and makes this quite addictive.

Provided by Untitled

Categories     Vegetable

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 6

2 fennel heads
1 lemon
2 garlic cloves, crushed
100 ml olive oil
2 tablespoons honey
salt and pepper

Steps:

  • Halve fennels lengthwise, and then cut each half to four. No need to remove the core.
  • Arrange fennels in a shallow baking tray.
  • Mix all other ingredients well and pour over the fennels. Mix well to coat fennels on all sides.
  • Put in an oven, gas mark 6 or 7 for 25 minutes, toss occasionally to make sure the fennel is re-coated with the mixture.
  • Let cool for 5 minutes before serving.

Nutrition Facts : Calories 461, Fat 43.4, SaturatedFat 6, Sodium 3.8, Carbohydrate 24.1, Fiber 2.6, Sugar 17.3, Protein 0.9

FISH GRILLED ON FENNEL OR DILL



Fish Grilled On Fennel Or Dill image

Provided by Mark Bittman

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 6

4 to 6 fennel or dill stalks, each at least 6 inches long
4 6-ounce halibut fillets or 1 1/2 pounds of any white fish fillet, like striped bass, monkfish or cod
Salt and cayenne pepper to taste
1 teaspoon fennel or dill seeds
1 lemon
2 teaspoons extra virgin olive oil

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

GRILLED FENNEL



Grilled Fennel image

A great way to prepare fennel! Serve hot as a side dish, or cool and serve as a salad.

Provided by Marcia

Categories     Side Dish     Vegetables

Time 25m

Yield 4

Number Of Ingredients 11

2 fennel bulbs
2 tablespoons olive oil, divided
½ teaspoon ground black pepper
¼ teaspoon salt
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 lemon, juiced
1 teaspoon lemon zest
½ teaspoon freshly ground black pepper
1 pinch dried thyme
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Slice a very thin layer from the bottom of each fennel bulb using a vegetable peeler or paring knife, leaving the core in place to help hold bulb intact. Remove fennel stalks, reserving fronds. Slice bulbs vertically into 1/4-inch slices. Brush slices with 1 tablespoon olive oil and sprinkle with ground black pepper and salt on each side.
  • Grill fennel slices until charred, about 5 minutes per side; transfer to serving platter.
  • Whisk remaining 1 tablespoon olive oil, basil, parsley, lemon juice, lemon zest, freshly ground black pepper, thyme, and reserved fennel fronds together in a bowl. Sprinkle Parmesan cheese and drizzle lemon mixture over fennel.

Nutrition Facts : Calories 109.5 calories, Carbohydrate 9.3 g, Cholesterol 2.2 mg, Fat 7.7 g, Fiber 4 g, Protein 2.5 g, SaturatedFat 1.4 g, Sodium 245.5 mg, Sugar 0.2 g

FENNEL-GRILLED BASS FLAMBEED WITH PERNOD / LOUP DE MER AU FENOUIL FLAMBE'



Fennel-Grilled Bass Flambeed With Pernod / Loup de Mer au Fenouil Flambe' image

Number Of Ingredients 6

2 sea bass, , whole (each about 2 pounds), cleaned and trimmed of fins, heads and tails left on (see note)
salt and freshly ground black pepper, to taste
10 to 12 fennel stalks, dried (see note)
3 tablespoons olive oil, extra-virgin
1/4 cup Pernod or other anise-flavored liqueur
lemon wedges, for serving

Steps:

  • 1. Preheat the grill to medium-high.2. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 3 diagonal slashes, to the bone, in each side of each fish. Season the fish, inside and out (including the side slashes), with salt and pepper. Place 2 dried fennel stalks in each cavity. Brush the fish on both sides with the oil and season again with salt and pepper.3. When ready to cook, arrange 6 fennel stalks on a serving platter and set aside. Place the remaining fennel stalks directly on the hot coals and oil the grill grate. If you're worried about the fish sticking, use hinged fish grilling baskets otherwise, place both fish directly on the hot grate and grill until the skin on the first side is dark and crisp and the flesh is cooked through to the bone on that side, 10 to 15 minutes. Turn each fish carefully with a long spatula and cook on the second side until the flesh breaks into firm flakes when pressed with a finger, another 10 to 15 minutes. During the last 2 or so minutes of cooking, warm the Pernod in a heavy saucepan at the side of the grill don't let it boil, or even get too warm to touch.4. Using the spatula, transfer each fish carefully to the fennel stalknlined platter. Pour the warmed Pernod over the fish and then, making sure your hair is tied back and your sleeves are rolled up, avert your face and ignite the liqueur carefully with a long match. Carefully bring the flaming fish to the table, then, when the flame dies out, fillet the fish and serve at once, with lemon wedges.Serves 4Note: Loup de mer is a long, slender, dark gray fish with a fine-flavored, tender white flesh. While it corresponds most closely to North American sea bass, snapper, striped bass, or sea trout could be substituted here.Fennel-Grilled Bass Flambéed with Pernod IIPrepare as described in the main recipe, substituting a bulb of fresh fennel, trimmed, for the dried stalks. Cut the fennel into thin lengthwise slices. Place a few slices in the cavity of each fish and toss a few strips on the coals before grilling the fish. Brush the remaining fennel slices with olive oil and season with salt and pepper, then grill, along with the fish, until tender and nicely browned, about 4 minutes per side, turning with tongs. Arrange the grilled fennel slices on the serving platter and place the grilled fish on top. Flambé as described above and serve. (The advantage of this method is that you can eat the grilled fennel.)

Nutrition Facts : Nutritional Facts Serves

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From pollenranch.com


GRILLED SEA BASS RECIPE WITH FENNEL & DILL - GREAT BRITISH CHEFS
Method. print recipe. 1. Prepare the barbecue or set the grill to a high setting. 2. Stuff the gutted sea bass with equal portions of fennel, lemon and dried dill tops. Rub the fish with olive oil and season with sea salt. Place both fish on the barbecue or under a grill (if your barbecue is not large enough to accommodate 2 whole sea bass ...
From greatbritishchefs.com


OUR EASIEST FENNEL RECIPES | ALLRECIPES
2020-04-30 Oven-Roasted Fennel. Credit: France C. View Recipe. this link opens in a new tab. Brush fennel slices with a simple mixture of olive oil, vinegar, garlic, thyme, salt, and pepper, and roast until soft and caramelized.
From allrecipes.com


BLACK SEA BASS WITH MELTED FENNEL AND PRESERVED LEMON - SUNSET
In a large, deep frying pan, heat 1/4 cup olive oil over medium-high heat. Add sliced fennel, shallot, and herbs; season lightly with salt; and cook, stirring occasionally, until translucent, 5 …
From sunset.com


GRILLED FENNEL RECIPE | BON APPéTIT
2017-06-20 Preparation. Prepare a grill for medium-high heat. Toss fennel on a rimmed baking sheet with oil; season with salt and pepper. Grill fennel until lightly charred, about 4 …
From bonappetit.com


GRILLED SEA BASS RECIPE WITH FENNEL & DILL | RECIPE | FENNEL RECIPES ...
Nov 20, 2012 - This grilled sea bass recipe uses a stuffing of lemon, dill and fennel before the sea bass is grilled on a barbecue.
From pinterest.ca


GRILLED STRIPED BASS WITH LEMON AND FENNEL - GLUTEN FREE RECIPES
Grilled Striped Bass with Lemon and Fennel might be just the main course you are searching for. This gluten free, dairy free, and primal recipe serves 4. One serving contains 458 calories, 61g of protein, and 21g of fat. 1 person found this recipe to be scrumptious and satisfying. The Fourth Of July will be even more special with this recipe. A mixture of olive oil, fennel fronds, lemon juice ...
From fooddiez.com


GRILLED STRIPED BASS WITH LEMON AND FENNEL RECIPE - BON APPéTIT
2002-04-30 Make three 1/2-inch-deep diagonal slits in skin on each side of fish. Brush fish generously inside and out with garlic oil. Sprinkle fish inside and out with coarse salt.
From bonappetit.com


FILET DE LOUP AU FENOUIL | HEMYA
Dish Recipes. Ingredients: lime, fennel seeds, fennel bulb, salt olive oil, garlic, Seabass fish Diabetic Exchanges: 6 lean meat, 1 vegetable, 1 fat.
From hemya.com


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