Fennel Tzatziki With Mint Recipes

CRISPY TILAPIA FILLETS WITH FENNEL-MINT TZATZIKI

Crispy Tilapia Fillets with Fennel-Mint Tzatziki image

Provided by Bon Appétit Test Kitchen

Categories Fish Quick & Easy Yogurt Low Cal Dinner Tilapia Fennel Bon Appétit Sugar Conscious Kidney Friendly Pescatarian

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

1 cup finely diced fennel bulb plus 1 tablespoon chopped fennel fronds
3/4 cup whole-milk greek-style yogurt
1 1/2 tablespoons chopped fresh mint
1 teaspoon white balsamic vinegar
4 tablespoons extra-virgin olive oil, divided
4 large tilapia fillets
1 teaspoon fennel seeds, finely ground
1 large egg white, beaten until frothy
2 cups (about) panko (japanese breadcrumbs) or fresh breadcrumbs

Steps:

Place fennel bulb and fronds in small bowl. Sprinkle lightly with salt; toss. Let stand 10 minutes. Mix in yogurt, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper.
Sprinkle 1 side of each fillet with ground fennel, salt, and pepper. Brush with egg white; coat with panko. Turn over; repeat with seasoning, egg, and panko.
Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add fish. Cook until opaque in center, about 2 minutes per side. Serve with tzatziki.

FENNEL TZATZIKI WITH MINT

Fennel Tzatziki with Mint image

Provided by Phoebe Lapine

Time 5m

Number Of Ingredients 9

Ingredients

1 small fennel bulb (trimmed of coarse outer leaves, roughly chopped)
2 tablespoons fennel fronds
2 cloves garlic (crushed)
1 small seedless cucumber (peeled, seeded, and roughly chopped)
¼ cup mint leaves
17 ounces plain full fat Greek yogurt
Juice of half a lemon
1 tablespoon red wine vinegar
1 teaspoon salt

Steps:

In a food processor, pulse the fennel, fronds, and garlic until finely chopped. Add the cucumber, mint, yogurt, lemon, vinegar, and salt. Puree until the cucumber is finely chopped and the mixture is well combined.
Transfer the tzatziki to a serving bowl. Taste for seasoning. Garnish with more fennel fronds and serve alongside grilled meats, fish, or chicken.

FENNEL TZATZIKI DIPPING SAUCE

Fennel Tzatziki Dipping Sauce image

Provided by Hy-Vee Test Kitchen

Yield 16 about 2 tablespoons each

Number Of Ingredients 7

Ingredients

1 c. of Hy-Vee plain Greek yogurt
1 tbsp. of chopped mint
1 c. of diced fennel bulb
1 tbsp. of chopped fennel fronds
1 tbsp. of fresh lemon juice
1 tsp. of Hy-Vee black pepper
0 Steamed or grilled crab, for serving

Steps:

1. In a small bowl, combine yogurt, mint, fennel bulb and fronds, lemon juice and black pepper until smooth.
2. Serve with steamed or grilled crab.

Nutrition Facts : Calories 15, Fat 0g, SaturatedFat 0g, TransFat 0g, Cholesterol 0mg, Sodium 15mg, Carbohydrate 2g, Fiber 1g, Sugar 1g, Protein 2g

TZATZIKI

Tzatziki image

Keeping the garlic whole and removing once it has added enough flavor will keep the flavor more mild, but if you want more of a punch, grate it before adding and leave it in.

Provided by Mina Stone

Categories Bon Appétit Sauce Condiment Yogurt Cucumber Mint Garlic

Yield Makes about 2 cups

Number Of Ingredients 7

Ingredients

3 Persian or 1/2 English hothouse cucumbers, cut into 1/4-inch pieces
Kosher salt
1 cup plain whole-milk Greek yogurt
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 garlic clove, lightly crushed
1/4 cup chopped mint

Steps:

Toss cucumbers with a few generous pinches of salt in a small bowl; firmly squeeze several times with your hands to release excess water. Drain.
Mix cucumbers, yogurt, oil, lemon juice, and garlic in a medium bowl; season with salt. Let sit at room temperature until tzatziki tastes garlicky, 15-20 minutes; discard garlic. Stir in mint just before serving.
Do Ahead
Tzatziki (without mint) can be made 3 days ahead. Cover and chill.

TZATZIKI (YOGHURT, CUCUMBER, GARLIC AND MINT DIP)

Tzatziki (Yoghurt, Cucumber, Garlic and Mint Dip) image

THIS is how tzatziki should be. NO ONIONS! I've never had tzatziki with onions before but notice that most of the recipes on here seem to include them?! This is simple, delicious and exactly as authentic Greek tzatziki should be. I make this with virtually fat free greek yoghurt and about half the oil and it still comes out beautifully. Keeps in the fridge for 2-3 days, however I suggest you make it the evening before you want it because leaving it overnight really allows the flavours to infuse. Yummy!

Provided by Wendy-Bob

Categories Sauces

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 garlic cloves (finely minced)
2 tablespoons olive oil
1 tablespoon lemon juice
1 small cucumber
1 teaspoon salt
600 g thick plain Greek yogurt
2 teaspoons dried mint

Steps:

Put the garlic, lemon juice and olive oil in a small bowl and leave to one side.
Peel alternate strips of skin from the cucumber (ie. peel a strip, miss a strip) and grate coarsely.
Place the cucumber in a sieve and sprinkle with salt.
Leave for approximately 30 mins to allow the water to drip away. Squash any remaining juice out of the shredded cucumber.
Put the yogurt and mint in a bowl. Mix well.
Add the garlic, lemon juice, olive oil and drained cucumber, and season well with black pepper.
Mix well and taste for salt before serving.

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MINT TZATZIKI SAUCE RECIPE | HOMEMADE GREEK YOGURT DIP …

Web Jun 15, 2015 ¼ cup tightly packed mint leaves 1 garlic clove 1 tablespoon lemon juice 1 cup full fat Greek yogurt ½ teaspoon sea salt Instructions …
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Combine the cucumber, mint, garlic, lemon juice, Greek yogurt and salt in a small food processor and pulse until the mixture is smooth, but with some coarse bits of cucumber.

Fennel Tzatziki With Mint Recipes

CRISPY TILAPIA FILLETS WITH FENNEL-MINT TZATZIKI

FENNEL TZATZIKI WITH MINT

FENNEL TZATZIKI DIPPING SAUCE

TZATZIKI

Keeping the garlic whole and removing once it has added enough flavor will keep the flavor more mild, but if you want more of a punch, grate it before adding and leave it in.

TZATZIKI (YOGHURT, CUCUMBER, GARLIC AND MINT DIP)

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