FISH GRILLED ON FENNEL OR DILL
Provided by Mark Bittman
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat a charcoal or gas grill (for broiling instructions, see the variation below). The fire should be quite hot and the grill rack should be about 4 inches from the heat source.
- When the grill is ready, make a bed of the fennel or dill stalks. Sprinkle the fish lightly with salt and pepper, and lay it (skin side down, if there is a skin side) directly onto the fennel or dill. Close the grill if possible, and cook, without turning, until the fish is done; it will be just about opaque all the way through and offer no resistance to a thin-bladed knife in about 10 minutes.
- While the fish is cooking, mince or grind the fennel seeds. Cut about 1 inch off each end of the lemon, and juice those pieces; slice the remaining lemon thinly.
- When the fish is done, remove it from the grill, leaving as much of the stalks behind as possible (some of the burned fronds will adhere to the fish; they are fine to eat in tiny quantities). Sprinkle the fish with the fennel or dill seeds, then decorate it with the lemon slices. Drizzle with lemon juice and olive oil, and serve.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 1 gram, Sodium 417 milligrams, Sugar 0 grams
GRILLED FISH WITH FENNEL - PALAMIDA ME MARATHO
This Greek recipe includes lemon, olive oil, garlic, and wine. Posted for ZWT 4. From Modern Greek: 170 Contemporary Recipes from the Mediterranean.
Provided by cookiedog
Categories Greek
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine the marinade ingredients in a bowl with the fish fillets. Cover and refrigerate for at least 30 minutes.
- Heat the olive oil in a large skillet and saute the fennel for 5 minutes until softened. Add the white wine, lemon juice, and zest, salt and pepper and simmer, stirring occasionally, for 10 minutes or until the fennel is tender and the sauce has thickened.
- Cook the fish fillets on an oiled cast-iron grill over medium heat, for about 5 to 7 minutes each side, depending on the thickness of the fillets, or until cooked. Baste with the remaining marinade ingredients while cooking.
- To serve, transfer the fennel to a platter, place the fish fillets on top, spoon any remaining sauce from the pan over the fish fillets and serve immediately.
Nutrition Facts : Calories 333.7, Fat 12.5, SaturatedFat 1.9, Cholesterol 63.1, Sodium 142.2, Carbohydrate 8, Fiber 1.9, Sugar 1.1, Protein 35.9
COD WITH FENNEL, DILL AND TOMATO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Rinse fish and squeeze lemon juice over it. Season the fish with a little salt and reserve.
- Heat a large oven proof pan over medium heat. Add extra-virgin olive oil, fennel and onion and season with salt. Saute fennel and onions 7 to 8 minutes then add white wine and reduce a minute, then add broth. Add tomatoes and season with salt and pepper. Set fish into pan and spoon juices over the cod. Add a few sprigs dill to the broth and set the pan into the hot oven to cook. Cook 12 minutes, until fish is opaque. To serve, arrange cod on plate, top with vegetables and chopped fresh dill.
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- In a spice grinder or mortar, coarsely grind the fennel seeds. In a small skillet, combine the fennel seeds, olive oil and garlic. Cover and cook over low heat until the garlic is softened but not browned, about 4 minutes. Remove from the heat. Stir in the Pernod and set aside to cool.
- Cut the stalks from the fennel bulbs; reserve the fennel bulbs for another use. Snip off all the feathery fronds and chop them coarsely. Quarter the stalks lengthwise and reserve.
- Make three 1/2-inch-deep slashes across the fish on each side. Set the fish on a platter and rub it with the fennel oil, pushing the seeds into the slashes. Season the fish inside and out with salt and pepper and sprinkle with the lemon juice. Stuff the cavity with the lemon slices and all but 2 tablespoons of the chopped fennel fronds. Rub the remaining 2 tablespoons of fronds on the fish, pushing them into the slashes. Cover with plastic wrap and refrigerate for at least 30 minutes or for up to 4 hours.
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