Fennel Salsa Recipes

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FENNEL SALSA

Categories     Condiment/Spread     Olive     Tomato     Marinate     Fennel     Summer     Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 7



Fennel Salsa image

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.

3 cups finely diced fresh fennel bulbs (about 2 small)
1 cup diced seeded tomatoes
1/8 cup chopped pitted Kalamata or other brine-cured black olives
1/4 cup chopped fresh basil
3 tablespoons extra-virgin olive oil
2 tablespoons drained capers, chopped
1 tablespoon balsamic vinegar

ROASTED HALIBUT WITH GRAPEFRUIT FENNEL SALSA

Provided by Giada De Laurentiis

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 11



Roasted Halibut with Grapefruit Fennel Salsa image

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.

1 cup ruby red grapefruit segments (about 2 grapefruits)
1/4 cup grapefruit juice
1 teaspoon grapefruit zest
1 fennel bulb, trimmed
1/4 cup extra-virgin olive oil
2 tablespoons pitted nicoise olives, halved
2 tablespoons chopped fresh parsley leaves
1 teaspoon salt
1/8 teaspoon red pepper flakes
4 (6-ounce) pieces halibut
1/4 teaspoon ground black pepper

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



Fennel Salsa image

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

3 cups finely diced fresh fennel bulbs (about 2 small)
1 cup diced seeded tomatoes
2/3 cup chopped kalamata olive (pitted)
1/4 cup fresh basil, chopped
3 tablespoons extra virgin olive oil
2 tablespoons capers, drained and chopped
1 tablespoon balsamic vinegar (don't use cider or distilled)

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



Grilled Fish with Orange-Fennel Salsa image

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.

5 tablespoons olive oil
3 tablespoons white wine vinegar
2 tablespoons chopped fresh cilantro
2 teaspoons plus 1 tablespoon soy sauce
2 teaspoons minced peeled fresh ginger
2 teaspoons sugar
3 oranges
1 medium fennel bulb, trimmed, cut into matchstick-size strips
1/2 medium-size red onion, thinly sliced
1 garlic clove, thinly sliced
4 6- to 8-ounce rockfish or sea bass fillets

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



Sweet Onion & Fennel Salsa image

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

1 cup chopped sweet onion
1 cup chopped fennel, white and green parts,plus some leaves
1/2 cup chopped ripe tomatoes
1/4 cup chopped red bell peppers or 1/4 cup yellow bell pepper
1 tablespoon minced jalapeno peppers or 1 tablespoon serrano pepper, plus more to taste
1/4 cup chopped fresh cilantro
1/4 cup olive oil
salt
black pepper

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



Baby Fennel With Salsa Verde image

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

1 cup flat leaf parsley (1 bunch flat leaf was specified leaves picked)
50 g capers (salted, rinsed and drained)
8 anchovy fillets (in olive oil, drained)
2 garlic cloves (chopped)
2 teaspoons Dijon mustard
3/4 cup extra virgin olive oil (185 ml)
6 fennel bulbs (baby trimmed)

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



Fennel-Orange Salsa image

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.

3 large navel oranges
1 medium fennel bulb, finely chopped, plus 1 tablespoon chopped fennel fronds
1/2 cup finely chopped red onion
1/3 cup minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped
4 large fresh basil leaves, finely chopped
2 teaspoons rice vinegar
2 teaspoons olive oil
1/4 teaspoon garlic salt

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