STRIPED BASS OR MAHI MAHI WITH FENNEL, LEEKS AND TOMATOES
Fennel is a classic accompaniment to fish throughout the Mediterranean. Any firm white fish will work here. Porgy and sea bass are also good choices. The sauce is almost like a vegetable ragout.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h
Yield Serves 4
Number Of Ingredients 12
Steps:
- Lay the fish fillets in a baking dish or on a sheet pan and season with salt and pepper. Squeeze the lemon juice over the fish and refrigerate while you make the sauce.
- In a large lidded sauté pan that will accommodate all of the fish in one layer (see note below), heat the olive oil over medium heat and add the leeks. Cook, stirring, until they begin to soften, about 3 minutes, and add the garlic and a large pinch of salt. Cook, stirring, until the garlic is fragrant, about 30 seconds to a minute, and add the fennel. Turn down the heat to medium-low, cover the pan and cook, stirring often, until the fennel is tender, 10 to 15 minutes. Uncover the pan, add the tomatoes, salt to taste, and the pepper and cook uncovered, stirring often, for 10 to 15 minutes, until the tomatoes have cooked down and the mixture is thick and fragrant. Stir in the dill and 1 tablespoon of the parsley.
- Lay the fish over the fennel mixture. (Note: If the pan isn't big enough, divide the mixture between two pans.) Cover and place over medium heat. Simmer 10 minutes, or until the fish is opaque and pulls apart easily with a fork. Sprinkle on the remaining parsley and serve the sauce and fish together, with rice or potatoes.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 9 grams, Carbohydrate 23 grams, Fat 12 grams, Fiber 8 grams, Protein 39 grams, SaturatedFat 2 grams, Sodium 1144 milligrams, Sugar 10 grams
SAUTEED FENNEL
Provided by Food Network
Categories side-dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- Heat a medium saute pan over medium-high heat until just smoking. Add the oil, garlic, fennel, and start tossing, to coat fennel in oil. Season with salt and pepper, to taste. As the fennel starts to caramelize, add a splash of water to steam for 1 minute. Remove from the heat.
POTATO, LEEK AND FENNEL SOUP
Provided by Jeanne Silvestri
Categories Soup/Stew Potato Vegetable Christmas Quick & Easy Fennel Leek Spring Bon Appétit Florida
Yield Serves 8
Number Of Ingredients 5
Steps:
- Melt butter in heavy large pot over medium-high heat. Add leeks and fennel and sauté until leeks are translucent, about 7 minutes. Add broth and potatoes and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 25 minutes. Working in batches, purée soup in blender. Return to same pot. Rewarm soup if necessary. Season with salt and pepper. Ladle soup into bowls; garnish with reserved fennel fronds and serve.
SAUTEED LEEKS
Make and share this Sauteed Leeks recipe from Food.com.
Provided by Darkhunter
Categories Vegetable
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Thinly slice leeks. Use white and light green parts of leeks. Separate rings and place in colander. Rinse well and drain well. Try to get leeks as dry as possible.
- Heat olive oil and butter on med-high in frying pan large enough for all the leeks. Remember that they will wilt down!
- Add leeks to frying pan. Stir until all the leeks are coated with oil and butter. At this time, add tarragon, coriander and salt and pepper.
- Reduce heat to medium.
- Stirring frequently, cook until leeks are close to caramelized, approximately 25 minutes.
- Serve and enjoy.
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- Heat the oil and wine in a large skillet. Add the leeks, fennel, and mushrooms, and sauté over medium heat, stirring frequently, until the leeks are wilted and the fennel tender-crisp, 10 to 15 minutes. Add tiny amounts of water if needed to keep the skillet moist.
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