Fennel Tsatsiki Recipes

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FENNEL TSATSIKI



Fennel Tsatsiki image

This recipe can be prepared in 45 minutes or less. We created this sauce for fish, but it also makes a terrific accompaniment to lamb.

Yield Makes about 3 cups

Number Of Ingredients 6

1 medium fennel bulb with fronds (sometimes called anise; about 3/4 pound)
1 teaspoon fennel seeds
2 garlic cloves
1 lemon
2 cups plain yogurt (16 ounces)
1 1/2 teaspoons salt

Steps:

  • Trim fennel stalks flush with bulb, reserving fronds and discarding stalks, and trim any discolored outer layers. Halve bulb lengthwise and discard core. Finely chop fronds and bulb. In a dry small skillet toast fennel seeds over moderate heat, shaking skillet, until fragrant and a shade darker. In an electric coffee/spice grinder grind seeds. Mince garlic and squeeze juice from lemon.
  • In a large bowl stir together chopped fennel, ground fennel seeds, garlic, yogurt, salt, and lemon juice to taste. Tsatsiki may be made 3 days ahead and chilled, covered.

CRISPY TILAPIA FILLETS WITH FENNEL-MINT TZATZIKI



Crispy Tilapia Fillets with Fennel-Mint Tzatziki image

Greek-style yogurt is rich and flavorful-and there's no need to drain it like you would regular yogurt

Provided by Mia Harris

Categories     Fish

Time 1h20m

Number Of Ingredients 9

1 c finely diced fennel bulb plus 1 tablespoon chopped fennel fronds
3/4 c whole-milk greek-style yogurt
1 1/2 Tbsp chopped fresh mint
1 tsp white balsamic vinegar
4 Tbsp extra-virgin olive oil, divided
4 large tilapia fillets
1 tsp fennel seeds, finely ground
1 large egg white, beaten until frothy
2 c panko (japanese breadcrumbs) or fresh breadcrumbs

Steps:

  • 1. Place fennel bulb and fronds in small bowl. Sprinkle lightly with salt; toss. Let stand 10 minutes. Mix in yogurt, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper.
  • 2. Sprinkle 1 side of each fillet with ground fennel, salt, and pepper. Brush with egg white; coat with panko. Turn over; repeat with seasoning, egg, and panko.
  • 3. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add fish. Cook until opaque in center, about 2 minutes per side. Serve with tzatziki.

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