Bluefish with Fennel and Tomato Sauce (Mf)
| Yield: | 4 Servings |
| Categories: | Seafood, Oven |
| 1 | Fresh fennel bulb (about 1 pound) | |
| 2 | tb | Olive oil |
| 2 | sm | Garlic cloves, chopped |
| 1 | 1-inch strip orange rind | |
| 1/2 | ts | Dry fennel seeds |
| 1/4 | c | Anise flavored liquor like pernod |
| 1 | c | Peeled and seeded chopped tomato (if fresh- 3/4 pound) |
| 2 | tb | Butter |
| Salt and freshly ground black pepper | ||
| 1 1/2 | lb | Boneless skinless bluefish fillets |
| 1 | sm | Yellow bell pepper, seeded, cut into 1/4inch dice for garnish |
| Snipped chives for garnish, optional |
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