Fish Fillets in Fennel and Orange Sauce

Fish and Fennel is a wonderful combination.  This makes me think of the Mediterranean and all of the great flavors that one finds there. I used fresh garlic from my herb beds, a tangelo, a sweet onion, and some fennel seed.  I would have used fresh fennel but  I did not have any in the refrigerator.  Now all we need is a great white wine.  Delicious.

1 pound of Firm White Fish
1 medium Onion, chopped
3 cloves of Garlic, minced
1/3 cup of fresh Orange Juice
1 Tablespoon of Fennel Seed
1/2 cup of Milk
Sepay Groves Olive Oil
Salt and Pepper

Heat Olive Oil in a large skillet.  Wash and pat fillets dry.  Remember to sanitize the entire area! Season the fillets with salt and pepper.  Place fillets in the oil and do not turn them until the fillets release easily.  Cook fish on both sides. Remove the fish to a plate.  Add additional olive oil.  Once the additional olive oil has heated, add onion, garlic, and fennel seeds.  Let that cook until the onion just start to caramelize and the fennel seeds are lightly toasted.  Deglaze the pan with orange juice and let it come to a simmer.  Once the liquid has started to simmer, add the milk and whisk until the milk is combined.  Return fish fillets to a simmer.  Cook until the sauce is reduced an thickened.   Let cool for 10 minutes before serving.

Enjoy!

Deloris

Printable Recipe: https://sites.google.com/site/basilandrosemarys/fish-fillets-with-fennel-and-or