Fennel Olive Relish Recipes

CRISP GRILLED SALMON WITH FENNEL-OLIVE RELISH

Steps:

• Heat grill to medium; brush grates with vegetable oil. Drizzle both sides of salmon with olive oil; season with salt and pepper. Place salmon on grill, skin-side down, and cover. Grill, without moving fish, until just opaque in center and skin is crisp, 7 to 9 minutes. Using 2 spatulas, transfer fish to a platter. Drizzle lemon rounds with olive oil; grill until lightly charred, about 2 minutes a side. Transfer to platter; sprinkle with fennel fronds. Serve, with relish.

FENNEL-OLIVE RELISH

Steps:

• Combine first seven ingredients in a bowl. Season with salt.

BAKED OLIVES AND FENNEL

Steps:

• Preheat oven to 325 degrees F.
• In a saute pan heat 2 tablespoons oil. Add fennel and saute for about 8 to 10 minutes, or until fennel is tender.
• In a small baking dish combine olives, red wine, garlic and Sauteed fennel. Toss to combine and season with salt and pepper. Sprinkle with remaining olive oil.
• Bake, uncovered, until olives and fennel are heated through, about 15 minutes. Serve warm with chunks of peasant bread

CHICKEN BREASTS WITH ORANGE-FENNEL SEED-OLIVE RELISH

Steps:

• Preheat oven to 450 degrees and set the rack in the center.
• Place fennel seeds in a small frying pan and toast over medium heat until fragrant. Place seeds in a small bowl and combine with olives, juice, zest, and 1 tablespoon of the olive oil. Season with salt and freshly ground black pepper and set aside to marinate, at least 15 minutes.
• Heat a large ovenproof 12-inch frying pan over medium heat. Rub chicken with remaining 1 tablespoon of olive oil and season with salt and pepper. Add chicken to the pan, skin side down, and cook until golden brown, about 3 minutes. Flip chicken over with tongs and put it in the oven to finish cooking. (If you're not using an ovenproof frying pan, transfer the chicken to a baking dish first). Roast chicken for about 15 minutes, or until the internal temperature registers 160 to 165 degrees on a meat thermometer.
• Take the chicken out and let it rest for 5 minutes so that the juices settle. Transfer to a serving plate and top with reserved olive mixture. Serve.

FENNEL AND OLIVE RELISH

Steps:

• Cut stalks from fennel bulbs, then chop enough fronds to measure 1/4 cup. Discard remaining fronds and stalks. Quarter bulbs, then finely chop in a food processor. Transfer to a bowl.
• Stir in remaining ingredients. Let stand 1 hour for flavors to meld. Serve at room temperature.

GROUPER WITH FENNEL AND OLIVE RELISH

Steps:

• Heat the oil in a skillet over medium low heat. Saute the onions with salt and pepper until soft but not brown, about 5 minutes. Add the fennel and cook 3 to 5 minutes more. Set aside to cool.
• Transfer the onion mixture to a bowl. Add the remaining ingredients and mix well. The relish can be refrigerated overnight.
• Heat a grill. Brush fillets with olive oil and sprinkle with salt and pepper. Grill until cooked through, 3 to 4 minutes per side.
• To serve, place fish on a serving platter or individual plates and top with relish.

ORANGE-FENNEL-OLIVE RELISH

Steps:

• Grate 1 teaspoon orange zest, then remove peel and pith from oranges. Holding fruit above a bowl, use a small paring knife to cut between membranes and remove segments. Squeeze 1 tablespoon juice from membranes into a bowl.
• Cut segments into bite-size pieces; add to bowl with fennel, olives, mint leaves, and oil. Season with salt and pepper; serve.