Fennel Tzatziki With Mint Recipes
CRISPY TILAPIA FILLETS WITH FENNEL-MINT TZATZIKI
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
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.
FENNEL TSATSIKI
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
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.
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