This salsa complements a full-flavored fish such as grilled tuna or swordfish.

Recipe by Cooking Light July 1997


Recipe Summary

2 cups (serving size: 1/4 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

36 calories; calories from fat 48%; fat 1.9g; saturated fat 0.2g; mono fat 1.3g; poly fat 0.2g; protein 1.1g; carbohydrates 4.3g; fiber 0.3g; iron 0.8mg; sodium 77mg; calcium 38mg.