Archive for the Fish Category

Pan-Seared Tuna with Fennel Nicoise

2 tablespoons extra-virgin olive oil, plus more for brushing fish 1 large fennel bulb, very thinly sliced 1 medium red bell pepper, thinly sliced 1/2 small red onion, thinly sliced 1/4 cup orange juice 12 to 16 imported ripe olives, pitted and sliced 1 1/2 tablespoons drained capers Salt and freshly ground pepper 4 (6- to 8-ounce) tuna fillets (about 1 1/4 inches thick) Heat 1 tablespoon olive oil in a large, heavy skillet over medium-high heat until hot but not smoking. Add fennel, bell pepper, and onion; saut√© until golden brown and just tender, 4 to 5 minutes. Remove […]


Brown Sugar Grilled Salmon

1/4 cup packed light brown sugar 2 tablespoons smoked or sweet paprika 1 tablespoon minced fresh thyme 3/4 teaspoons coarse salt 4 (5- to 6-ounce) salmon filets (1 to 1 1/4 inches thick) Mix brown sugar, paprika, thyme, and salt; rub on salmon. Let stand 15 minutes. Preheat grill for medium-high heat. Place salmon, skin sides up, on oiled grill rack. Cover and grill 2 minutes. Turn salmon and grill to desired doneness, about 4 to 6 minutes. Makes 4 servings.


Braised Fish in Tomato Fennel Broth

Braised Fish in Tomato Fennel Broth Ingredient tip: Thinly shave the leftover fennel, marinate in your favorite vinaigrette, and toss with green salads. 1 1/2 pounds skin-on halibut fillets Salt and freshly ground pepper 1/4 cup extra-virgin olive oil, divided 1 medium fennel bulb, trimmed, cored, and very thinly sliced 2 cloves garlic, minced 1 cup chicken broth 1/2 cup dry white wine 1 pint cherry tomatoes 2 tablespoons minced fresh parsley 1 tablespoon minced fresh fennel fronds Cut fish into equal serving-size pieces; season with salt and pepper. Heat 2 tablespoon olive oil in a large skillet over medium-high […]


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