Fish with Fennel

By littlefish

This brightly-flavored fish is a great showcase for fennel. You'll use the seeds, bulb and fronds. This is an excellent springtime recipe, when fennel is at its peak. —Barbara Stelluto, Devon, Pennsylvania

Ingredients

• 1 medium lime
• 1 teaspoon fennel seeds
• 1 large fennel bulb, sliced
• 1/4 teaspoon salt
• 4 teaspoons olive oil, divided
• 2 garlic cloves, minced
• 4 striped bass or barramundi fillets (8 ounces each)
• 1 tablespoon chopped fennel fronds

Preparation

Step 1

•Cut lime in half; cut four slices from one half for garnish. Finely grate enough peel from remaining half to measure 3/4 teaspoon; squeeze juice from lime half. Set aside.

•In a small dry skillet over medium heat, toast fennel seeds until aromatic, about 1-2 minutes. Cool. Crush seeds in a spice grinder or with a mortar and pestle.

•In a large saucepan, bring 1 in. of water to a boil. Add sliced fennel and salt; cover and boil for 6-10 minutes or until crisp-tender. Drain and pat dry.

•In a large nonstick skillet, saute fennel in 2 teaspoons oil for 3 minutes. Add garlic; cook 1-2 minutes longer or until fennel is lightly browned. Remove from the pan and set aside.

•In the same skillet over medium-high heat, cook fillets in remaining oil for 3-4 minutes on each side or until fish flakes easily with a fork. Drizzle with lime juice; sprinkle with lime peel and crushed fennel seeds. Serve with sauteed fennel. Garnish with fennel fronds and lime slices.