Fennelsalsa Recipes

ROASTED HALIBUT WITH GRAPEFRUIT FENNEL SALSA

Roasted Halibut with Grapefruit Fennel Salsa image

Provided by Giada De Laurentiis

Time 27m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 cup ruby red grapefruit segments (about 2 grapefruits)
1/4 cup grapefruit juice
1 teaspoon grapefruit zest
1 fennel bulb, trimmed
1/4 cup extra-virgin olive oil
2 tablespoons pitted nicoise olives, halved
2 tablespoons chopped fresh parsley leaves
1 teaspoon salt
1/8 teaspoon red pepper flakes
4 (6-ounce) pieces halibut
1/4 teaspoon ground black pepper

Steps:

Preheat the oven to 375 degrees F.
In small bowl combine the grapefruit segments, juice, and zest. Halve the fennel bulb lengthwise, thinly slice and add to the bowl. Add the olive oil, olives, parsley, 1/2 teaspoon salt, and red pepper flakes. Stir to combine.
Meanwhile, place the fish on a parchment-lined roasting dish. Sprinkle with remaining 1/2 teaspoon of salt and pepper and bake for 10 to 12 minutes depending on thickness.
Gently transfer the fish to a serving plate. Top with the grapefruit and fennel salsa and serve immediately.

FENNEL CUCUMBER SALSA

Fennel Cucumber Salsa image

This is a fresh and unusual salsa. Use it as an appetizer or on grilled meats. The fennel has a surprisingly light flavour. Perfect for summer. Serve with tortillas or sliced baguette.

Provided by Jenny

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Avocado Salsa Recipes

Time 40m

Yield 16

Number Of Ingredients 9

Ingredients

1 English cucumber, diced
1 large fennel bulb, diced
1 avocado - peeled, pitted, and diced
½ red onion, chopped
½ cup pickled banana peppers, diced
1 bunch cilantro, chopped
2 tablespoons honey
3 tablespoons fresh lemon juice
salt and pepper to taste

Steps:

Combine the cucumber, fennel, avocado, red onion, banana peppers, cilantro, honey, lemon juice, salt, and pepper in a bowl. Allow mixture to sit 20 minutes before serving.

Nutrition Facts : Calories 43.4 calories, Carbohydrate 6.8 g, Fat 2 g, Fiber 2.1 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 18.4 mg, Sugar 2.9 g

FENNEL SALAD

Fennel Salad image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Ingredients

Steps:

Slice two bulbs of fennel as thinly as you can (use a mandoline if you have one) and toss with red onion slices and some of the fennel fronds. Add kosher salt, lemon juice and extra-virgin olive oil to taste and toss.

FENNEL SALSA

Fennel Salsa image

The rich flavors of this salsa complement many types of meat and fish. It would go great in sea bass tacos, or a tasty side with grilled chicken. Please try it. Fennel is sometimes called anisette, or sweet anise. It looks somewhat like a "fat" stalk of celery and it has fronds kind of like dill. Ask your produce manager for it.

Provided by FLUFFSTER

Categories Sauces

Time 15m

Yield 4 cups

Number Of Ingredients 7

Ingredients

3 cups finely diced fresh fennel bulbs (about 2 small)
1 cup diced seeded tomatoes
2/3 cup chopped kalamata olive (pitted)
1/4 cup fresh basil, chopped
3 tablespoons extra virgin olive oil
2 tablespoons capers, drained and chopped
1 tablespoon balsamic vinegar (don't use cider or distilled)

Steps:

Combine all ingredients in large bowl; toss to blend. Season salsa to taste with salt and pepper.
Cover salsa and refrigerate at least 2 hours and up to 1 day, tossing occasionally.

Nutrition Facts : Calories 145.3, Fat 12.8, SaturatedFat 1.8, Sodium 359.4, Carbohydrate 8.2, Fiber 3.5, Sugar 1.2, Protein 1.6

FENNEL SALSA

Fennel Salsa image

Categories Condiment/Spread Olive Tomato Marinate Fennel Summer Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 7

Ingredients

3 cups finely diced fresh fennel bulbs (about 2 small)
1 cup diced seeded tomatoes
1/8 cup chopped pitted Kalamata or other brine-cured black olives
1/4 cup chopped fresh basil
3 tablespoons extra-virgin olive oil
2 tablespoons drained capers, chopped
1 tablespoon balsamic vinegar

Steps:

Combine all ingredients in large bowl; toss to blend. Season salsa to taste with salt and pepper. Cover salsa and refrigerate at least 2 hours and up to 1 day, tossing occasionally.

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

Ingredients

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.

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Toss peaches in a large bowl with 2 Tbsp. vinegar and pinch of salt to coat. Arrange peaches on a platter and spoon any juices left in bowl over top.
Toss fennel in the same bowl with lemon juice and remaining 1 Tbsp. vinegar to coat; season with salt.
Scatter dressed fennel and fennel fronds over peaches on platter and drizzle with oil. Sprinkle with some red pepper flakes.

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FENNELSALSA RECIPES

Fennelsalsa Recipes ROASTED HALIBUT WITH GRAPEFRUIT FENNEL SALSA. Provided by Giada De Laurentiis. Categories main-dish. Time 27m. Yield 4 servings. Number Of Ingredients 11. Ingredients; 1 cup ruby red grapefruit segments (about 2 grapefruits) 1/4 cup grapefruit juice: 1 teaspoon grapefruit zest : 1 fennel bulb, trimmed: 1/4 cup extra-virgin olive oil: 2 tablespoons …
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