White Sea Bass with Orange-Fennel Relish
Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
White Sea Bass with Orange-Fennel Relish
Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1/2 teaspoon grated orange rind
3/8 teaspoon kosher salt, divided
3/8 teaspoon freshly ground black pepper, divided
1 (12-ounce) fennel bulb
1 cup fresh orange sections
1/4 cup thinly sliced red onion
2 ounces halved Castelvetrano olives (about 1/2 cup)
4 (6-ounce) white sea bass fillets
1 1/2 teaspoons butter
Preparation
1. 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.
2. 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.
Eight months ago we challenged our Test Kitchen Staff to cook up the best fast dishes ever. By Cooking Light
If there's one thing we've heard consistently over the past 25 years, it's this: You want your healthy food fast. The quick recipe that really satisfies is cherished above all others. Sometimes it's a recipe that uses inherently fast-cooking ingredients. But even more dazzling is one that uses smart techniques to infuse a dish with the rich flavors that usually require hours on the stove. Every recipe devised for this challenge had to receive one of our top scores. These were the champs. Prepare to be amazed.
*By fast we mean 30 minutes or less, using regular kitchen tools and appliances.
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