(no subject)

[geekchick]

Tonight I decided to try using up some of the CSA veggies, since I've been very bad about using them while they're still edible. Today's experiment was the fennel, using a recipe from Melissa's Great Book of Produce which I cut down to a single serving (from four; these are roughly the right amounts for a single serving below):

Fish fillets with fennel and orange

1 tablespoon olive or vegetable oil
1 small fennel bulb, trimmed and cut in crosswise strips
salt and pepper to taste
1 orange, Cara Cara preferred (I used your ubiquitous Valencia instead), cut in segments and juice reserved
1 5-7 oz fish fillet, such as salmon, red snapper or sea bass
1/2 tablespooon minced Italian parsley

In large, deep skillet, heat 1/4 tablespoon olive oil on high heat. Add fennel, salt and pepper. Lower heat to medium and cook until fennel browns slightly, about 3 minutes. Add reserved orange juice (should be roughly 1 tablespoon), cover, and simmer on medium low until tender (about 2 minutes). Set aside.

Heat 1/2 tablespoon oil in large, ovenproof skillet on medium-high heat. Add fillets and cook about 3 minutes on each side, browning well. Smaller fillets will be cooked through at this point, but thicker ones will need additional cooking. Place skillet in 350-degree oven until cooked through, about 3-5 minutes.

Stir parsley into fennel, spoon over fish and garnish with orange segments.

The verdict?  Eh.  It sounded good on paper, but apparently I don't like fennel.  I'm not sure why I thought I would, seeing as how I don't particularly care for licorice or anise.  Seemed a shame to let the veggies go to waste though, and the fish itself was okay.

Comments

[free-of-whip.livejournal.com]

FWIW, we got fennel only one week. If you're threatened with getting it again, let us know, and we can undoubtedly trade you for something.