Fennel-Orange Relish

0 0
0 stars
Be the first to rate it
Photo: Iain Bagwell; Styling: Linda Hirst
Recipe from Coastal Living

After sectioning the orange, squeeze the core to get the 1 tablespoon fresh juice you need.

This recipe goes with Grilled Tuna with Fennel-Orange Relish


  • 1/2 large fennel bulb, trimmed and cored (fronds reserved)
  • 1 tablespoon chopped fennel fronds
  • 1 navel orange, peeled and sectioned
  • 1 tablespoon fresh orange juice
  • 1 tablespoon minced fresh chives
  • 1/4 teaspoon salt


  1. Cut fennel bulb into 1/4-inch pieces, and place in a medium bowl. Add remaining ingredients, tossing gently to combine.
Cynthia Nims,
April 2012