Marinated Fennel Recipes

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MARINATED PORK WITH CARAMELIZED FENNEL



Marinated Pork with Caramelized Fennel image

Fresh-flavored marinade works magic on this pork, making it tender and juicy. I often complete the meal with cauliflower or brussels sprouts, roasted so they're naturally sweet.-Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

1/4 cup olive oil
1 tablespoon reduced-sodium soy sauce
2 garlic cloves, minced
2 teaspoons grated lemon zest
1 teaspoon ground cumin
1 teaspoon fennel seed, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground allspice
2 pork tenderloins (3/4 pound each)
FENNEL:
2 medium fennel bulbs, halved and cut into 1/2-inch slices
4-1/2 teaspoons plus 1 tablespoon olive oil, divided
1/4 teaspoon salt
1/4 teaspoon pepper
Fennel fronds, optional

Steps:

  • In a large resealable plastic bag, combine the first nine ingredients; add pork. Seal bag and turn to coat. Refrigerate for 8 hours or overnight., Place fennel in a large bowl; drizzle with 4-1/2 teaspoons oil. Sprinkle with salt and pepper; toss to coat. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 30-35 minutes or until tender, stirring once., Meanwhile, drain and discard marinade. In a large ovenproof skillet, brown pork in remaining oil on all sides. Place skillet in oven; bake pork for 18-22 minutes or until a thermometer reads 145°. , Let stand for 5 minutes before slicing. Serve with roasted fennel. Garnish with fennel fronds if desired.

Nutrition Facts : Calories 292 calories, Fat 19g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 535mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 3g fiber), Protein 24g protein.

MARINATED FENNEL SALAD



Marinated Fennel Salad image

I made this recipe by combining Recipe #74183, Recipe #266484, and the ingredients I had at home (cooking time is marinating time). Serve with a piece of fresh crusty bread to absorb extra oil & vinegar.

Provided by Geniale Genie

Categories     Greens

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 4

1 large fennel bulb
1/3 cup olive oil
4 tablespoons cider vinegar
salt, to taste

Steps:

  • Cut fennel in half (use the bulb part only).
  • Rinse under cold water.
  • Remove core.
  • Slice thinly.
  • In an airtight container- mix oil, vinegar, and salt.
  • Add fennel.
  • Close container tightly and give a good shake.
  • Set aside for 2 hours, turning the pot upside down/right side up once in a while.
  • Serve individual portions, with some of the liquid & a piece of bread.
  • Garnish with a sprig of leaves (from the top of the fennel).

MARINATED FENNEL



Marinated Fennel image

I adore fennel, and this is one of my favorite ways to express my adoration! :) Cooking time is marinating time, and preparation time is approximate. This comes from the Victory Garden cookbook.

Provided by GoKittenGo

Categories     Low Protein

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb fennel bulb
1 tablespoon lemon juice
salt & freshly ground black pepper
1/3 cup olive oil

Steps:

  • Wash, trim, and quarter the fennel, then finely slice it, discarding the core.
  • Mix lemon juice with salt and pepper, and gradually add olive oil.
  • Marinate fennel in this mixture for two hours.

MARINATED SALMON WITH FENNEL SALAD



Marinated Salmon with Fennel Salad image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 3h10m

Yield 6 servings

Number Of Ingredients 7

1 pound center-cut salmon fillet, skinned and pin bones removed
2 large celery ribs, sliced paper-thin on the diagonal
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 fennel bulb, very thinly sliced
1 1/2 tablespoons chopped fennel fronds

Steps:

  • With a very sharp knife, trim the gray fat off the skin side of the salmon; it has a strong flavor. Slice the salmon as thinly as possible.
  • Make the marinade: Put the lemon juice in a small bowl. Gradually whisk in the olive oil. Season with salt and pepper.
  • Arrange the salmon in an oiled dish large enough to hold the slices in a single layer. Scatter the celery over the fish, then spoon the marinade over all. Cover and refrigerate until the salmon is a little more than half "cooked", which you can tell by the change in color from rosy orange to pale pink. It should take about 3 hours, depending on the thinness of the slices.
  • To serve, divide the salmon and celery among 6 plates, reserving the marinade. Put the sliced fennel and fronds in a bowl and drizzle with enough of the marinade to coat it lightly. Toss well and season with salt and pepper to taste. Divide the fennel among the plates. Spoon a little extra marinade over the salmon.

MARINATED SQUID AND FENNEL



Marinated Squid and Fennel image

Categories     Marinate     Squid     Fennel     Chill     Healthy     Boil     Gourmet

Yield Serves 8 as a first course

Number Of Ingredients 9

1 1/2 pounds squid, cleaned (procedure follows), the body sacs cut into 1/3-inch-rings, the flaps sliced thin, and the tentacles halved
2 tablespoons fresh lemon juice
1/3 cup red-wine vinegar
1 tablespoon minced fresh orégano leaves or 1 teaspoon crumbled dried
1/2 teaspoon fennel seeds
2 garlic cloves, minced
3/4 cup olive oil
2 small fennel bulbs (sometimes called anise), trimmed, quartered, and sliced thin, or 6 ribs of celery, sliced thin on the diagonal
pita loaves, cut into wedges, as an accompaniment

Steps:

  • In a large saucepan of boiling water cook the squid with the lemon juice for 45 seconds (the water probably will not return to a boil in this time), drain it in a colander, and refresh it under cold water. In a large bowl whisk together the vinegar, the orégano, the fennel seeds, the garlic, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the squid and the fennel or celery, combine the mixture well, and let it marinate, covered and chilled, for at least 4 hours to allow the flavors to develop. The marinated squid may be made 1 day in advance and kept covered and chilled. Serve the marinated squid with the pita wedges.
  • To clean squid:
  • Pull the head and body of the squid apart, cut off the tentacles just below the eyes, and reserve the tentacles and body sac. Discard the transparent quill from inside the body sac, rinse the body sac well, and peel off the purple membrane covering it. Pull off the flaps gently from the body sac to avoid tearing the sac and reserve them.

MARINATED OLIVES AND FENNEL



Marinated Olives and Fennel image

This can be used as an appetizer or as a side to any Italian meal. You can use dried roesmary and thyme instead of fresh.

Provided by MARIA MAC

Categories     Low Protein

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 cup kalamata olive
1 cup oil-cured black olive
1 cup green olives, Large
1 cup fennel bulb, trimmed and thinly sliced
2 garlic cloves, thinly sliced
1 tablespoon lemon zest, grated
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon fresh lemon juice
1 teaspoon extra virgin olive oil

Steps:

  • Roughly chop olives and remove any pits.
  • Mix all ingredients in a large bowl. Serve at room temperature.
  • Notes: This can be made ahead and refrigerated, but bring to room temperature before serving.

Nutrition Facts : Calories 98.5, Fat 9, SaturatedFat 1.2, Sodium 747.1, Carbohydrate 5.6, Fiber 2.9, Sugar 0.2, Protein 0.9

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