This salsa complements a full-flavored fish such as grilled tuna or swordfish.
1 whole garlic head
2 medium fennel bulbs, thinly sliced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1/4 teaspoon minced fresh rosemary
How to Make It
Preheat oven to 450°.
Remove white papery skin from garlic head (do not peel or separate the cloves). Cut off top of garlic head; wrap in foil. Place garlic and fennel on a baking sheet coated with cooking spray. Brush fennel with oil; sprinkle with salt and pepper. Bake at 450° for 25 minutes or until lightly browned. Remove from oven; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Chop fennel. Combine fennel, garlic, rind, juice, and rosemary in a bowl. Serve warm or chilled.