Striped Bass with Fennel and Peppers
Ingredients
- 2 heads fennel (abt 1 1/2 lb) with stalks and fronds
- 1 1/2 pound striped bass fillets (pref skin on)
- 5 ts olive oil
- salt and pepper
- 1 orange or red bell pepper cored, seeded, sliced thin
- 1 yellow or green bell pepper cored, seeded, sliced thin
- 4 ts garlic, minced
- 1 c dry vermouth
- 2 tb capers or 2 tb slivered black olives
Instructions
Yield: 4 servings. Cut the stalks from the fennel bulbs and remove the feathery fronds. Mince enough fronds to make 1/2 cup and discard the tough stalks. Cut the fennel bulbs vertically into quarters. Cut off any brown areas and remove the core. Cut the fennel into 1/8-inch slices; you should have about 3 cups. Cut the fish into 4 portions. With the skin side down, drizzle 1/4 tsp oil over each portion and rub it in; season with salt and pepper. Lightly oil a broiler pan and add the fish skin-side down. Preheat the broiler. For the sauce: In a large heavy skillet, heat 4 tsp oil over medium-high heat until hot, about 2 min. Add the fennel and peppers; saute until softened, about 6 min, stirring. Add the garlic and cook for 2 min, stirring to prevent sticking. Add the vermouth, capers, salt and pepper, and simmer until hot, about 2 min. Remove from the heat, cover and keep warm. Broil the fish until just opaque through and firm but slightly springy, 8-10 min per inch of thickness. Let stand 2 min. Transfer the fish to warmed dinner plates and spoon the sauce over. Note: If you prefer to cook on the stove-top, place seasoned fish on top of the vegetable mixture, cover the skillet, and simmer until the fish is opaque in the center, 3-4 min. If fennel is unavailable, substitute celery with a splash of anise liqueur.