CHICKEN BREASTS WITH ORANGE-FENNEL SEED-OLIVE RELISH
Provided by Aida Mollenkamp
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees and set the rack in the center.
- Place fennel seeds in a small frying pan and toast over medium heat until fragrant. Place seeds in a small bowl and combine with olives, juice, zest, and 1 tablespoon of the olive oil. Season with salt and freshly ground black pepper and set aside to marinate, at least 15 minutes.
- Heat a large ovenproof 12-inch frying pan over medium heat. Rub chicken with remaining 1 tablespoon of olive oil and season with salt and pepper. Add chicken to the pan, skin side down, and cook until golden brown, about 3 minutes. Flip chicken over with tongs and put it in the oven to finish cooking. (If you're not using an ovenproof frying pan, transfer the chicken to a baking dish first). Roast chicken for about 15 minutes, or until the internal temperature registers 160 to 165 degrees on a meat thermometer.
- Take the chicken out and let it rest for 5 minutes so that the juices settle. Transfer to a serving plate and top with reserved olive mixture. Serve.
GROUPER WITH FENNEL AND OLIVE RELISH
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a skillet over medium low heat. Saute the onions with salt and pepper until soft but not brown, about 5 minutes. Add the fennel and cook 3 to 5 minutes more. Set aside to cool.
- Transfer the onion mixture to a bowl. Add the remaining ingredients and mix well. The relish can be refrigerated overnight.
- Heat a grill. Brush fillets with olive oil and sprinkle with salt and pepper. Grill until cooked through, 3 to 4 minutes per side.
- To serve, place fish on a serving platter or individual plates and top with relish.
ORANGE-FENNEL-OLIVE RELISH
Quick and easy to make, this bright-orange relish is a perfect accompaniment to pan-seared salmon, but it's also great on grilled chicken cutlets or tossed into a salad with cooked grains and feta.
Provided by Riley Wofford
Categories Gluten-Free Recipes
Time 10m
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- Grate 1 teaspoon orange zest, then remove peel and pith from oranges. Holding fruit above a bowl, use a small paring knife to cut between membranes and remove segments. Squeeze 1 tablespoon juice from membranes into a bowl.
- Cut segments into bite-size pieces; add to bowl with fennel, olives, mint leaves, and oil. Season with salt and pepper; serve.
CRISP GRILLED SALMON WITH FENNEL-OLIVE RELISH
Dramatic and foolproof, this dish is made for entertaining dinner guests. Cover the grill while cooking and you won't need to stress over flipping the fish-and the results will be perfectly cooked every time.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Heat grill to medium; brush grates with vegetable oil. Drizzle both sides of salmon with olive oil; season with salt and pepper. Place salmon on grill, skin-side down, and cover. Grill, without moving fish, until just opaque in center and skin is crisp, 7 to 9 minutes. Using 2 spatulas, transfer fish to a platter. Drizzle lemon rounds with olive oil; grill until lightly charred, about 2 minutes a side. Transfer to platter; sprinkle with fennel fronds. Serve, with relish.
SWISS CHARD AND LAMB TORTE WITH FENNEL-POMEGRANATE RELISH
Festive dishes in Israel and throughout the Middle East often include rice and lamb. This magnificent recipe, topped with a bright pomegranate and fennel relish, is the Israeli chef Erez Komarovsky's twist on an ancient, labor-intensive classic of individual stuffed chard, cabbage or grape leaves, symbolizing the plenty of the fall harvest. It is perfect for Rosh Hashana or any seasonal holiday gathering. Make it with blanched Swiss chard, grape leaves or even cabbage or kale as the outer crust, and assemble it a day in advance. Then bake it and revel in the heightened flavors from the cardamom, cinnamon, fennel and mint; the crunch of pistachio; and the slight kick you get from the Mexican Serrano pepper now planted in Israel.
Provided by Joan Nathan
Categories dinner, grains and rice, meat, project, main course
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 21
Steps:
- Prepare the torte: Place rice in a heat-proof bowl. Bring 3 cups water to a boil, pour over rice, and let stand uncovered for 30 minutes.
- Meanwhile, bring a large pot of water to a boil, and prepare an ice bath in a large bowl with ice cubes and cold water. Separate the bottom stems from the leaves of the Swiss chard, dicing the stems and setting aside. Blanch the leaves, in batches if necessary, by placing them in the boiling water for 20 seconds, then use tongs to transfer them to the ice bath. Drain the leaves and spread them out to dry in a single layer on paper towels.
- Heat a large pan over medium-high heat, add 1/4 cup olive oil and sauté onions and chopped chard stems, about 10 minutes, until soft and starting to brown. Remove from heat and set aside to cool slightly.
- Drain the rice and pour it into a large bowl. Add lamb, sautéed onion and chard stalks, pistachios, salt, pepper, cinnamon, cardamom, fennel seeds, mint leaves and 1/4 cup olive oil and mix thoroughly.
- Heat oven to 350 degrees. Take a round Dutch oven or other heavy 10-inch round pot with a lid and coat it with the remaining tablespoon of olive oil. Line the pot with a layer of the Swiss chard leaves, with the bottom ends of the leaves protruding from the pot. (Ideally you'd have at least a 3-inch overhang.) Place the rice-meat stuffing in the pot and fold the overhanging leaves over the top of the filling. If necessary, layer additional leaves on top to completely enclose the filling.
- Place chicken stock in a small pan over high heat; when it's hot, pour it over the torte. Cover the pot and transfer to oven. Let torte bake for 30 minutes, then lower the oven temperature to 275 degrees and continue cooking for about 1 hour more, or until rice is cooked and most of the liquid has been absorbed. (You can carefully peel away a leaf to check the rice, replacing it after you've tasted.)
- Meanwhile, prepare the relish: Using a food processor, pulse fennel bulbs and Serrano pepper until finely chopped, being careful not to overprocess. Turn fennel and chile mixture out into a medium bowl and add lemon juice, pomegranate syrup, pomegranate seeds and salt and mix to combine. Stir in olive oil and adjust salt to taste. Just before serving, mix in the mint leaves.
- When torte is done baking, remove it from the oven and let it sit for a few minutes, covered. Run a sharp knife around the edge of the torte; cover with a flat, round serving platter; and invert the pot to remove the torte. Serve decorated with fennel fronds and garnished with fennel, pomegranate and mint relish.
Nutrition Facts : @context http, Calories 539, UnsaturatedFat 22 grams, Carbohydrate 54 grams, Fat 30 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 808 milligrams, Sugar 12 grams
FENNEL-OLIVE RELISH
This simple relish provides a briny crunch in the Crisp Grilled Salmon With Fennel-Olive Relish. Reserve the fennel fronds for garnishing the salmon, if desired.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Yield Makes about 1 cup
Number Of Ingredients 8
Steps:
- Combine first seven ingredients in a bowl. Season with salt.
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