Bass Fillets Poached With Fennel And Oranges Recipes

BASS FILLETS POACHED WITH FENNEL AND ORANGES

Steps:

• For the marinade, combine the lemon juice, garlic and wine in a shallow dish. Add the bass; marinate for 20 minutes, turning once.
• Meanwhile, for the poaching liquid, peel the oranges and lemon with a paring knife to remove all of the pith. Cut out the orange and lemon sections from between the membranes. Set aside.
• Place the wine, garlic, fennel and onion in a medium-size nonreactive saucepan and bring to a boil over medium heat. Reduce heat and simmer, covered, for 10 minutes. Add saffron and simmer for 1 minute more. Remove bass from the marinade and place in the pan. Cover and simmer for 4 minutes. Add orange and lemon sections, cover and simmer for 2 minutes more.
• Place 1 bass fillet on each of 4 plates. Using a slotted spoon, divide the fennel, onion and fruit sections among the plates, spooning them over the fish. Season with the salt and pepper to taste and sprinkle with the basil leaves. Serve immediately.

STRIPED BASS OR MAHI MAHI WITH FENNEL, LEEKS AND TOMATOES

Steps:

• Lay the fish fillets in a baking dish or on a sheet pan and season with salt and pepper. Squeeze the lemon juice over the fish and refrigerate while you make the sauce.
• In a large lidded sauté pan that will accommodate all of the fish in one layer (see note below), heat the olive oil over medium heat and add the leeks. Cook, stirring, until they begin to soften, about 3 minutes, and add the garlic and a large pinch of salt. Cook, stirring, until the garlic is fragrant, about 30 seconds to a minute, and add the fennel. Turn down the heat to medium-low, cover the pan and cook, stirring often, until the fennel is tender, 10 to 15 minutes. Uncover the pan, add the tomatoes, salt to taste, and the pepper and cook uncovered, stirring often, for 10 to 15 minutes, until the tomatoes have cooked down and the mixture is thick and fragrant. Stir in the dill and 1 tablespoon of the parsley.
• Lay the fish over the fennel mixture. (Note: If the pan isn't big enough, divide the mixture between two pans.) Cover and place over medium heat. Simmer 10 minutes, or until the fish is opaque and pulls apart easily with a fork. Sprinkle on the remaining parsley and serve the sauce and fish together, with rice or potatoes.

ORANGE AND FENNEL POACHED SOLE

Steps:

• In a skillet boil the orange juice, the wine, and the vinegar with the shallots, the fennel seeds, and the zest, shaking the skillet, until most of the liquid is evaporated. Add the water, bring the mixture to a boil, and in it poach the sole, covered, at a bare simmer for 10 minutes. Transfer the sole with a slotted spatula to 2 plates and keep it warm, covered. Boil the poaching liquid until it is reduced to about 1/3 cup, remove the skillet from the heat, and swirl in the butter. Season the sauce with salt and pepper and pour it through a fine sieve over the sole.