Yield: 1 servings
|-This festive multicolored dish is visually inviting with a sweet and alluring aroma. Fennel is at its best complementing fish smothered with a medley of vegetables and other herbs.|
|4||Fish fillets, 6-8 ounces each|
|4 teaspoons||Olive oil|
|4 tablespoons||Fresh orange juice Salt and pepper Paprika Crushed dried red chile pepper (optional)|
|½ large||Red bell pepper, cut into rings|
Fiesta Sauce: 3 Tbl olive oil 3 cloves garlic, minced ½ medium onion, chopped ½ tsp fennel seeds 1 fennel bulb, chopped (reserve feathery foliage) ½ red bell pepper, chopped ⅓ cup fresh orange juice 3 Tbl dry vermouth Salt and pepper Crushed dried red chile pepper (optional) 3-4 Tbl chopped fennel foliage Lightly oil a broiler pan that will hold fish. Drizzle each fillet with olive oil and orange juice, and sprinkle both sides with salt and pepper, paprika, and crushed red chile pepper. Place the orange slices and red pepper slices on the bottom of the pan, reserving 4 of each for serving plates. Place fish skin- side down on top of the orange and red pepper slices. To make the sauce: heat 3 Tbl olive oil in a large saute pan. Saute the garlic, onion, fennel seeds, and chopped fennel bulb for about 4 minutes. Add the chopped red pepper, and saute 3 minutes. Add the remaining ingredients and saute another 3 minutes. Place fish under the broiler 4 inches from heat. Broil approximately 5 minutes (do not turn) or until fish flakes when tested with a fork. Spoon some sauce over fish the last 2 minutes of broiling, and/or serve fish with sauce on the side. Serve each fillet with a slice of orange an;d red pepper ring. Serves 4. Note: The sauce also makes a delicious stuffing for a whole baked red snapper marinated in olive oil, orange juice, and vermouth.