Pan-seared Fish Fillet with Fennel and Nectarines

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I recently signed up for another subscription… No, not for a magazine. For a local seafood service  that has 1 pound of freshly caught fish ready for me to pick up at the Farmer’s Market every Wednesday. I started last Wednesday. Last week’s caught was yellowtail, right here from the coast. Yellowtail is also known as Ahi Tuna. It is high in healthy omega 3 fats .

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But no worries, if yellowtail is not available at your fishmonger. You can use any other firm fish fillet (think Mahi Mahi etc.) for the recipe!

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photo 3I decided to serve this rich and flavorful fish just with something light and picked a mix of fennel – which goes along any fish, yum! – and nectarines.  And dill is the perfect partner for fish and fennel anyways… The red pepper flakes give a nice kick  :)

The dish easy great for a summer weeknight, ready in less than 20 minutes! Start searing the fillets skin side down first.

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Then flip and finish them on the flesh side while the fennel nectarine mix is sautéing together with the dill and the fennel fronds. photo 3-2Et voilà! Dinner for 2 is ready!

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Yellowtail with Fennel and Nectarines

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serving Size: 2 people

Yellowtail with Fennel and Nectarines

A perfect weeknight summer dish - quick and light!

Ingredients

  • 1 lbs fish fillet – I used yellowtail (Mahi Mahi or any other firm fish fillet will work as well)
  • red pepper flakes
  • sea salt
  • black pepper
  • 2 tsp olive oil, divided
  • 1 bulb fennel, stalks removed (but reserve fennel fronds), quartered and sliced in wedges
  • 1 tsp agave syrup
  • 1/3 cup (80ml) vegetable broth
  • ½ yellow nectarine, sliced and thin wedges
  • ½ bunch fresh dill, chopped

Instructions

Season fish with red pepper flakes, salt and black pepper.

In a skillet, heat 1 tsp olive oil over medium high and sauté fennel for about 5 minutes.

Meanwhile, in a large pan, heat the remaining olive oil over medium-high, and place fish (skin side down, if any) into it. Sear for 6 minutes. Flip to cook for another 4 minutes. When done, remove from heat and let rest.

Season fennel with red pepper flakes and add agave syrup. Add vegetable broth and let cook covered with lid for 5 minutes. Add chopped fennel fronds, dill and nectarines. Increase heat for 2 more minutes. Season to taste.

Spoon fennel nectarine mix onto plates and place 1 fish fillet on each plate.

Enjoy!

http://blog.realpeoplekitchen.com/fish-fillet-with-fennel-and-nectarines/

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