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
ROASTED CARROTS & FENNEL
This addictive fennel recipe is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots-as many as the pans will hold. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil.
Nutrition Facts : Calories 139 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 262mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 6g fiber), Protein 2g protein. Diabetic Exchanges
FRESH FENNEL AND TOMATO SALAD
A fresh, crunchy and satisfying summer salad with just 2 ingredients - raw fennel and tomatoes! The perfect side to serve with grilled meat or on its own as a light summer salad.
Provided by lechefswife
Categories starters
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Slice the fennel into thin strips (details on how to do this are in the recipe notes)
- Slice the tomatoes into segments (bite sized quarters - like pieces of a orange. Slice the tomato lengthwise then slice into quarters)
- Make the Vinaigrette at the bottom of your salad bowl.
- Mix the olive oil, balsamic vinegar, lemon juice and a pinch of coarse sea salt.
- Whisk vigorously until the consistency becomes viscous. (the vinaigrette will thicken slightly)
- Add the tomatoes and fennel to the bowl. Toss the salad lightly with spoons to coat but not so hard as to bruise the tomatoes.
- Finish off with the zeste of half a lemon and a final sprinkling of coarse sea salt.
- Bon Appétit!
FRESH FENNEL MEDLEY
Make and share this Fresh Fennel Medley recipe from Food.com.
Provided by Dancer
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim long stalks from fennel down to the bulb.
- Chop and reserve 2 tablespoons of feathery greens from stalks.
- Slice bulb into thin strips.
- Prepare a medium skillet with cooking spray.
- Heat oil in skillet; saute fennel strips and onion until fennel is crisp-tender, about 8 to 10 minutes.
- Stir in tomatoes, salt and pepper.
- Garnish with chopped fennel greens.
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- Using a very sharp knife, cut the top and bottom from the fennel bulbs and then remove tough or bruised outer layers. You will end up with a bulb about the size of your fist.
- Slice the bulbs in half and then remove the cores from the fennel. Then cut the fennel lengthwise into 1/8 inch slices (it is ok if a little thicker).
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