| Date: |
9/13/2008 |
Submitted By: |
phood-whine.com |
Submitter Rating: |
8.5 |
Avg Rating: |
8.5 |
| Servings: |
2 |
Make Again: |
100% |
| Prep Time: |
15 minutes |
| Total Time: |
40 minutes plus marinating time |
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| Grilled Sea Bass with Fennel and Orange |
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| Dish Type: |
Main Dish |
Main Ingredient: |
Fish/Shellfish |
| Preparation Type: |
Grill |
Flavor 2: |
Fish |
| Cuisine: |
American |
Flavor 3: |
Fennel |
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| Ingredients |
two 6-8oz. 1" thick filets of sea bass
Olive oil
Curry powder
Fennel fronds (feathery greens removed from fennel bulb)
Sea salt and freshly ground pepper
1 small to medium fennel bulb (approx. 1 cup)
1 t. fennel seeds, crushed or 1/2 t. fennel pollen
1/4 c. yellow onions, minced
3/4 c. fresh orange juice
1/3 c. dry white wine
3/4 c. organic chicken broth
3/4 t. grated orange zest
1/4 c. hazel nuts
2 thin slices of orange, for garnish
Fennel frond, chopped, for garnish |
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| Directions |
In a dry skillet on medium high heat, toast the hazel nuts until the skins are browned and begin to break away from the nuts. Remove from the heat, cool and then rub the skins off the nuts. Coarsely chop and set aside.
Trim the green fronds from the fennel bulb and set aside. Cut the bulb in half and remove the core. Remove the tough upper stalks and then cut into very thin slices. Set aside.
Place the fish filets in a shallow dish and coat with a thin layer of olive oil on both sides followed by a light dusting of curry powder. Place a layer of fennel fronds over the top side of the filets, cover and refrigerate for about an hour.
About 10 minutes before cooking the fish, heat the grill to high.
In a large skillet, heat several tablespoons of olive oil on medium high heat. Add the onions and cook 1-2 minutes until softened. Add the fennel seed or pollen, 1/2 t. curry powder, salt and pepper. Combine, then mix in the fennel slices. Cook 6-8 minutes, stirring often until the fennel is tender, but still crunchy. Add the orange juice, wine, broth and orange zest. Bring to a boil, then reduce the heat to medium and simmer. Reduce the liquids by 2/3's, about 6-8 minutes again. Sprinkle with a dash of fennel seed or pollen and adjust seasoning with salt and pepper. Fennel will be tender, surrounded by a thickened sauce.
Remove the fish from the refrigerator and place onto the grill with the fennel covered side up. Cover and grill for 10 minutes (for a 1" thick filet ) without turning.
Serve on heated plates with the fennel side down and the grilled side up. Top with a slice of orange and a sprinkling of chopped hazelnuts with the fennel sauce to one side. Dip the fish in the sauce as you eat to preserve the crunchy light crust that was formed from grilling. |
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