FENNEL SALSA
Categories Condiment/Spread Olive Tomato Marinate Fennel Summer Bon Appétit
Yield Makes about 4 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in large bowl; toss to blend. Season salsa to taste with salt and pepper. Cover salsa and refrigerate at least 2 hours and up to 1 day, tossing occasionally.
ROASTED HALIBUT WITH GRAPEFRUIT FENNEL SALSA
Provided by Giada De Laurentiis
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- In small bowl combine the grapefruit segments, juice, and zest. Halve the fennel bulb lengthwise, thinly slice and add to the bowl. Add the olive oil, olives, parsley, 1/2 teaspoon salt, and red pepper flakes. Stir to combine.
- Meanwhile, place the fish on a parchment-lined roasting dish. Sprinkle with remaining 1/2 teaspoon of salt and pepper and bake for 10 to 12 minutes depending on thickness.
- Gently transfer the fish to a serving plate. Top with the grapefruit and fennel salsa and serve immediately.
FENNEL SALSA
The rich flavors of this salsa complement many types of meat and fish. It would go great in sea bass tacos, or a tasty side with grilled chicken. Please try it. Fennel is sometimes called anisette, or sweet anise. It looks somewhat like a "fat" stalk of celery and it has fronds kind of like dill. Ask your produce manager for it.
Provided by FLUFFSTER
Categories Sauces
Time 15m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in large bowl; toss to blend. Season salsa to taste with salt and pepper.
- Cover salsa and refrigerate at least 2 hours and up to 1 day, tossing occasionally.
Nutrition Facts : Calories 145.3, Fat 12.8, SaturatedFat 1.8, Sodium 359.4, Carbohydrate 8.2, Fiber 3.5, Sugar 1.2, Protein 1.6
GRILLED FISH WITH ORANGE-FENNEL SALSA
Categories Fish Fruit Onion Vegetable Backyard BBQ Dinner Orange Fennel Fall Summer Grill/Barbecue Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Whisk 2 tablespoons oil, vinegar, cilantro, 2 teaspoons soy sauce, ginger and sugar in medium bowl. Cut peel and white pith from oranges; discard. Holding oranges over bowl to catch juices, cut between membranes to release segments into bowl. Add fennel and onion; toss gently. Season with salt and pepper. (Salsa can be made 3 hours ahead. Cover; chill.)
- Prepare barbecue (medium-high heat). Mix 3 tablespoons oil, 1 tablespoon soy sauce and garlic in glass pie dish. Turn fish in oil mixture to coat. Sprinkle fish with salt and pepper. Grill until just opaque in center, about 3 minutes per side. Transfer to plates. Spoon salsa over.
SWEET ONION & FENNEL SALSA
Make and share this Sweet Onion & Fennel Salsa recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In medium bowl, combine onion, fennel, tomatoes, bell pepper, jalapeno pepper, cilantro, oil, salt and pepper.
- Let stand at room temperature 30 minutes to let flavors blend.
Nutrition Facts : Calories 59.8, Fat 5.5, SaturatedFat 0.8, Sodium 6, Carbohydrate 2.7, Fiber 0.8, Sugar 1.1, Protein 0.4
BABY FENNEL WITH SALSA VERDE
In my endeavour to try new foods I have not had before, in this case fennel I am posting this recipe from Australian Delicious as it appeals to me and hope it will you too.
Provided by ImPat
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- For the salsa verde, whiz all ingrdients except the fennel in a food processor to a coarse paste and season with salt and pepper to taste.
- Meanwhile, slice the fennel into 2-3 cm wedges and cook in a saucepan of salted boiling water for 8-10 minutes until just tender.
- Drain, then place on a clean tea towel until dry, yet still warm.
- To serve, arrange fennel wedges in a bowl and drizzle with the salsa verde.
- Serve as part of an antipasti platter.
Nutrition Facts : Calories 330.5, Fat 28.2, SaturatedFat 3.9, Cholesterol 4.5, Sodium 589.3, Carbohydrate 18.6, Fiber 7.9, Sugar 0.2, Protein 5.1
FENNEL-ORANGE SALSA
I love orange salsa! Its sweet and tangy flavor profile goes well with ham, pork and poultry around the holidays. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3 cups.
Number Of Ingredients 9
Steps:
- Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Working over a bowl to catch juices, cut along the membrane of each segment to remove fruit. Finely chop oranges; add to bowl with reserved juices., Add remaining ingredients; toss to coat. Refrigerate, covered, until serving.
Nutrition Facts : Calories 77 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 130mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 4g fiber), Protein 2g protein.
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