Bluefish With Fennel And Tomato Sauce

Recipe Ingredients

1		Fresh fennel bulb - (abt 1 lb)
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Garlic cloves - chopped (small)
1		Strip orange rind - (1" long)
1/2 teaspoon	2.5ml	Dry fennel seeds
1/4 cup	59ml	Anise flavored liquor such as Pernod
1 cup	62g / 2.2oz	Chopped peeled seeded chopped tomato
		= (if using fresh; will need 3/4 lb)
2 tablespoons	30ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 lbs	681g / 24oz	Boneless skinless bluefish fillets
1 lb	454g / 16oz	Yellow bell pepper - seeded, and cut (small)
		Into 1/4" dice for garnish
		Snipped chives for garnish - (optional)

Recipe Instructions

Discard the feathery green tops of the fennel, core and cut the bulb into 1-inch pieces. Heat 2 tablespoons of the olive oil in a 9-inch 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.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - (Show # MF-6696) - - from the TV FOOD NETWORK

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