Best Striped Bass Or Mahi Mahi With Fennel Leeks And Tomatoes Recipes

STRIPED BASS OR MAHI MAHI WITH FENNEL, LEEKS AND TOMATOES

Striped Bass or Mahi Mahi With Fennel, Leeks and Tomatoes image

Fennel is a classic accompaniment to fish throughout the Mediterranean. Any firm white fish will work here. Porgy and sea bass are also good choices. The sauce is almost like a vegetable ragout.

Provided by Martha Rose Shulman

Categories dinner, weekday, main course

Time 1h

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 1/2 to 2 pounds striped bass or mahi mahi fillets (or other firm fish)
Salt and freshly ground pepper
Juice of 1/2 lemon
2 tablespoons extra virgin olive oil
2 large leeks, white and light green parts only, cut in half lengthwise, cleaned and thinly sliced across the grain
2 garlic cloves, minced, or 1 bulb green garlic, minced
Salt to taste
2 medium fennel bulbs, quartered, cored and thinly sliced
1 14-ounce can chopped tomatoes, with juice
Freshly ground pepper
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley

Steps:

Lay the fish fillets in a baking dish or on a sheet pan and season with salt and pepper. Squeeze the lemon juice over the fish and refrigerate while you make the sauce.
In a large lidded sauté pan that will accommodate all of the fish in one layer (see note below), heat the olive oil over medium heat and add the leeks. Cook, stirring, until they begin to soften, about 3 minutes, and add the garlic and a large pinch of salt. Cook, stirring, until the garlic is fragrant, about 30 seconds to a minute, and add the fennel. Turn down the heat to medium-low, cover the pan and cook, stirring often, until the fennel is tender, 10 to 15 minutes. Uncover the pan, add the tomatoes, salt to taste, and the pepper and cook uncovered, stirring often, for 10 to 15 minutes, until the tomatoes have cooked down and the mixture is thick and fragrant. Stir in the dill and 1 tablespoon of the parsley.
Lay the fish over the fennel mixture. (Note: If the pan isn't big enough, divide the mixture between two pans.) Cover and place over medium heat. Simmer 10 minutes, or until the fish is opaque and pulls apart easily with a fork. Sprinkle on the remaining parsley and serve the sauce and fish together, with rice or potatoes.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 9 grams, Carbohydrate 23 grams, Fat 12 grams, Fiber 8 grams, Protein 39 grams, SaturatedFat 2 grams, Sodium 1144 milligrams, Sugar 10 grams

BROILED STRIPED BASS WITH TOMATOES AND FENNEL

Broiled Striped Bass With Tomatoes and Fennel image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 30m

Number Of Ingredients 9

Ingredients

1 1/2 pounds skinless striped-bass fillet
2 teaspoons grated garlic (from 2 to 3 cloves)
1 teaspoon dried oregano
Finely grated zest of 1 lemon (about 2 teaspoons), plus 1 tablespoon lemon juice
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil, divided
1 large bulb fennel, with stalks and fronds (about 3/4 pound)
1 pint cherry or grape tomatoes
1/2 cup brine-cured black olives, such as Kalamata

Steps:

Preheat broiler with rack about 8 inches from heating element. Make diagonal slashes 1/4 inch deep at 2-inch intervals across flesh side of fish. Stir together garlic, oregano, lemon zest and juice, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons oil; spread on both sides of fish, rubbing into slashes. Cut fennel stalks from bulb; reserve 1/4 cup of picked fronds. Place stalks lengthwise on a rimmed baking sheet. Top with fish, slashed side up.
Cut fennel bulb in half lengthwise; remove and discard core. Thinly slice bulb lengthwise and toss with tomatoes, olives, remaining tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; spread evenly around fish. Broil until fish is just cooked and opaque throughout and vegetables are charred in places, 8 to 10 minutes. (If they begin to blacken, tent with foil.) Divide fish and vegetables among 4 plates; garnish with fennel fronds.