Baked Trout With Broccoli Apple And Fennel Slaw Recipes

RAINBOW TROUT, TOMATOES, AND BASIL IN PARCHMENT

Steps:

• Heat oven to 400 degrees. Arrange fillets in the center of parchment rectangles. Season with salt and pepper and top with tomatoes. Drizzle with oil.
• Fold parchment closed and transfer to a rimmed baking sheet.
• Bake until fish is cooked through, 12 to 14 minutes. Top with basil before serving.

BAKED TROUT WITH FENNEL

Steps:

• Wash and clean trout thoroughly, scraping skin with a dull knife.
• Pat dry.
• Cut off fins with scissors or sharp knife and trim tails.
• Place trout in a greased oblong baking dish.
• Place half the lemon slices, half the fennel sprigs and some butter inside prepared trout.
• Add wine and top with remaining lemon slices, fennel sprigs and butter.
• Bake at 350F until fish flakes when tested with a fork (12 to 15 minutes, depending upon size of trout.)
• Baste periodically.
• Meanwhile, make meuniere butter:
• In a small, heavy saucepan, melt butter.
• Cook slowly over low heat, shaking pan vigorously, until butter is a light brown nut color.
• Add lemon juice, salt, pepper and chopped fennel and serve at once, poured over baked trout.

FENNEL AND APPLE SLAW

Steps:

• To make the dressing, add the olive oil, vinegar, orange juice, honey mustard, salt and pepper to a mason jar. Cover and shake to emulsify. Set aside.
• Add the cabbage, sliced fennel, celery, celery leaves and apple to a serving bowl. Top with the dressing. Toss to coat the vegetables in the dressing.
• Garnish with the fennel fronds. Serve immediately or refrigerate until ready to serve.

CHIPOTLE-SHRIMP TACOS WITH FENNEL AND BEANS

Steps:

• With the side of a heavy knife, mash 1 tablespoon garlic and 1/2 teaspoon salt to a paste. Transfer to a bowl; stir in chipotles and sauce and 1 tablespoon olive oil. Add shrimp and toss to coat. Let stand at least 15 minutes (or refrigerate in an airtight container up to 1 day).
• Heat remaining 2 tablespoons olive oil in a skillet over medium. Add remaining 1 tablespoon garlic and cilantro stems; cook until fragrant and garlic is just golden, about 1 minute. Stir in beans and 1/2 cup water. Season with salt and pepper. Reduce heat and simmer, mashing some beans with the back of a spoon, until liquid has mostly evaporated, 3 to 5 minutes. Season to taste and squeeze half of lime over top. Remove from heat; cover to keep warm.
• Heat grill to high. Thread shrimp onto metal or presoaked wooden skewers (2 to 3 a skewer). Brush grates with vegetable oil. Grill shrimp, undisturbed, until charred in spots and easily lifted from grates, about 2 minutes. Using tongs, flip skewers and cook until shrimp are opaque, about 1 minute more. Transfer to a plate; tent with foil.
• Blister tortillas over direct heat, flipping once, about 30 seconds each. Wrap in a clean towel to keep warm. Just before serving, toss fennel with juice of remaining lime half and a generous drizzle of olive oil; season with salt and pepper. To serve, pile tortillas with beans, fennel slaw, and a shrimp skewer. Top with cilantro leaves and sour cream.