Fennel Seed Mustard For Fish Recipes

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FISH WITH FENNEL



Fish with Fennel image

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

1 medium lime
1 teaspoon fennel seeds
1 large fennel bulb, sliced
1/4 teaspoon salt
4 teaspoons olive oil, divided
2 garlic cloves, minced
4 striped bass or barramundi fillets (8 ounces each)
1 tablespoon chopped fennel fronds

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

FISH WITH MUSTARD SEEDS



Fish with Mustard Seeds image

Provided by Food Network

Time 40m

Number Of Ingredients 20

2 pounds fish fillets (cod, halibut)
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon ground turmeric
1 teaspoon salt
2 teaspoons fresh lemon juice
1 tablespoon vegetable oil plus 2 tablespoons, to fry
1 cup finely chopped onion
2 teaspoons minced garlic
1 teaspoon mustard seeds, coarsely ground with a mortar and pestle
1 cup chopped fresh tomatoes
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground cardamom
3 tablespoons chopped cilantro (fresh coriander)
1 teaspoon salt
1/2 cup plain low-fat yogurt

Steps:

  • Preheat oven to 350 degrees F.
  • Cut fish into strips 2 inches wide. Rub on all sides with mixture of red pepper, turmeric, 1 teaspoon salt, and lemon juice. In a nonstick frying pan heat 1 tablespoon oil over medium heat and lightly brown the fish in 2 batches if necessary, placing skin side down and turning after 1 or 2 minutes. Remove fish from pan and set aside.
  • In the same pan wiped clean, over medium heat, fry onion in 2 tablespoons oil until light brown. Add garlic and mustard seeds and stir for 1 minute. Add tomatoes and spice mixture and fry until tomatoes become very soft and break up. Add cilantro and salt and continue stirring until the mixture becomes a paste.
  • Remove from heat, add yogurt, and stir to blend.
  • Arrange fish in a single layer in a baking dish. Pour sauce over fish, cover with aluminum foil, and bake in preheated oven for 20 minutes until opaque.

FENNEL SEED MUSTARD



Fennel Seed Mustard image

Make and share this Fennel Seed Mustard recipe from Food.com.

Provided by Bergy

Categories     Sauces

Time 10m

Yield 5 cups

Number Of Ingredients 6

6 tablespoons fennel seeds, crushed
3 cups dry mustard
1 1/2 cups brown sugar, firmly packed
1 1/2 cups cider vinegar
1 tablespoon salt
3/4 cup peanut oil

Steps:

  • Mix fennel seed in your food processor until crushed.
  • Add mustard, brown sugar, vinegar,& salt, mix well.
  • With the machine running very slowly add the oil in a steady stream.
  • Blend until it has the consistency of mayonaisse.
  • Transfer to a jar and keep in the fridge.

Nutrition Facts : Calories 1078.6, Fat 64.4, SaturatedFat 7.1, Sodium 1436.1, Carbohydrate 106.1, Fiber 18.6, Sugar 71.1, Protein 27.9

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