Bluefish With Fennel And Tomato Sauce(Mf)

* Exported from MasterCook *

Bluefish With Fennel And Tomato Sauce (Mf)

Recipe By : TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6696
Serving Size : 4 Preparation Time :0:00
Categories : Fish-fs Oven-fs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 fresh fennel bulb (about 1 pound)
2 tablespoons olive oil
2 small garlic cloves -- chopped
1 1 inch strip orange rind
1/2 teaspoon dry fennel seeds
1/4 cup anise flavored liquor like pernod
1 cup peeled and seeded chopped tomato
--(if fresh- 3/4 pound)
2 tablespoons butter
salt and freshly ground black pepper
1 1/2 pound boneless skinless bluefish fillets
1 small yellow bell pepper -- seeded
--cut into 1/4inch dice for garnish
snipped chives for garnish -- optional

Discard the feathery green tops of the fennel, core and cut the bulb into
1inch pieces. Heat 2 tablespoons of the olive oil in a 9inch skillet. Add
the fennel, garlic, orange rind, fennel seeds, liquor, salt and pepper.
Cover and simmer, over medium heat for 10 minutes.

After 10 minutes add the tomatoes, recover and simmer for 10 minutes
longer. Remove the cover and check the liquid in the pan. If there is a
good deal remaining, evaporate it until the mixture look syrupy. Remove the
orange rind. Turn the heat off and stir in the butter. Season to taste with
salt and pepper; cool to room temperature.

Season the bluefish fillets with salt and pepper, and set them, skin side
down in a generously buttered baking/serving dish large enough to hold the
fillets in a single layer. Spoon the cooled vegetable mixture over the
fish, cover with foil and store in the refrigerator for up to 12 hours.

To bake and serve, remove the fish from the refrigerator 30 minutes before
baking. Preheat the oven to 375 degrees and bake 20 to 25 minutes covered
with foil until the center no longer looks translucent but opaque. Remove
from oven and serve; garnish with yellow bell pepper and chives.

Yield: 4 servings

Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997




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