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Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Sustainable choice: U.S. white sea bass--not to be confused with Chilean sea bass.

Ann Taylor Pittman
Recipe by Cooking Light November 2012

Gallery

Credit: Iain Bagwell; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4 (serving size: 1 fillet and about 1 cup relish)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients, 1/8 teaspoon salt, and 1/8 teaspoon black pepper in a medium bowl, stirring with a whisk. Remove fronds from fennel bulb; chop fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Thinly slice fennel bulb. Add sliced fennel, orange sections, onion, and olives to orange juice mixture; toss gently to coat. Stir in fennel fronds.

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  • Heat a large nonstick skillet over medium-high heat. Sprinkle fish evenly with remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Add butter to pan; swirl until butter melts. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with relish.

Nutrition Facts

274 calories; fat 13.4g; saturated fat 2.5g; mono fat 5.9g; poly fat 1.7g; protein 25.2g; carbohydrates 13.1g; fiber 3.9g; cholesterol 56mg; iron 1.1mg; sodium 605mg; calcium 76mg.
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