Fennel, Summer Squash, Fish

July 16, 2017

WSJ 7 2017. 35 min, svgs 4 Use Sea bass or tilapia or (cat fish? or maybe trout?) Simple dish: Sauté diced fennel & onions, add herb butter, steam summer squash. Separately pan fry fish.

INGREDIENTS

  • 1 bulb fennel with fronds – dice bulb; thin slice stalks & mince fronds.
  • 2 oz butter (¼C)
  • 1 TB minced dill
  • 1 TB minced  chives
  • 1 TB sliced tarragon
  • 1 clove garlic minced
  • ½ shallot minced
  • zest & juice 1 lemon
  • 1 yellow onion minced
  • 2 LBs summer squash cut into ½” dice or sliced
  • 2 TB olive oil
  • 4 – six oz sea bass fillets (or4 tilapia fillets) season with salt & pepper
  • 2 Tb dry white wine (vermouth)

HERBED BUTTER in a bowl:

  • Stir together: butter, dill, chives, fennel fronds, tarragon, garlic, shallots, lemon juice & zest.

SAUTÉ ONIONS & ADD SQUASH in a Sauté pan with lid

  • Over med-hi heat: 1 ½ TB of herbed butter, add diced fennel bulb & stalks & onion. Sauté 3 min.
  • Add diced squash & 1 Tb herbed butter. Reduce heat to med-low, cover & stew until tender & sweet 10-15 min.

BROWN FISH FILLETS IN SKILLET

  • Med heat, 2 Tb oil. When pan is very hot, lay in fillets. Cook until golden brown ~ 3 min. Carefully flip fish, add wine to deglaze. Add remaining herbed butter, cook until butter melts and fish done 1-2 mins.

SERVE: divide squash onto each plate, top with fish fillet

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