Braised Fennel and Line-Caught Lagoon Fish
Total:
45 min
Active:
20 min
Yield:
6 servings
Level:
Intermediate
Total:
45 min
Active:
20 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 3 fennel bulbs
  • 2 teaspoons salt, plus more for sprinkling
  • 1 teaspoon sugar
  • 3 saffron pistils
  • 1 fresh grapefruit, juiced
  • 1 fresh orange, juiced
  • 2 teaspoons extra-virgin olive oil
  • 6 jack fish or red snapper fillets, on the skin (6 ounces each)
  • Freshly ground black pepper

Directions

Cut each fennel bulb into 4 slices. Place the fennel bulbs in a large pan over medium heat. Add the salt, sugar, saffron, grapefruit juice and orange juice to the pan. Cover with baking parchment paper and bring to a simmer. Braise the fennel until soft. Remove 2 of the fennel slices and the cooking juices from the pan. Place into a blender and blend into a puree. The remaining 2 fennel bulbs will be used in the presentation of the dish.

Place a pan over medium heat and add the olive oil. While the oil is heating, sprinkle the fish with salt and pepper. Once the oil in the pan is hot, sear the fish skin-side down for 2 minutes before flipping over and cooking an additional 2 minutes.

Place a spoonful of the fennel puree on a plate and smooth it onto the plate in a circular motion, creating a bed of fennel puree. On top of the puree, add the braised fennel pieces. Place the seared fish on top of the braised fennel and serve.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

IDEAS YOU'LL LOVE

Braised Baby Fennel: Fenecchiedde

Recipe courtesy of Mario Batali

Lemony Braised Fennel

Recipe courtesy of Cooking Channel

Orange-Braised Fennel

Recipe courtesy of Sunny Anderson

Braised Veal Sweetbreads with Fennel and Tomato

Recipe courtesy of Daniel Boulud

Braised Rock Fish, Butternut Puree, Ricotta Gnocchi

Recipe courtesy of Rick Bartram

Sauteed Rabbit Loin with Braised Fennel and Balsamic Vinegar

Recipe courtesy of Mario Batali

Fennel Puree

Recipe courtesy of Giada De Laurentiis

Caramelized Fennel

Recipe courtesy of David Rocco

Fennel Remoulade

Recipe courtesy of Gaspar Catanzaro

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Tia Mowry at Home

7:30am | 6:30c

Tia Mowry at Home

8:30am | 7:30c

Tia Mowry at Home

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Unwrapped

3pm | 2c

Unwrapped

3:30pm | 2:30c

Unwrapped

4pm | 3c

Unwrapped

5pm | 4c

Unwrapped

6pm | 5c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Guilty Pleasures

9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Guilty Pleasures

1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here