I've heard of fennel, but never used it. My life has been so limited. On the other hand, I grew up in a house where garlic powder was considered an exotic spice, so my learning curve was pretty steep.
Fennel jar in hand, I went to several cookbooks, trying to learn of a purpose for fennel. I learned that it's great with tomatoes and chicken, and used in Italian cooking. So here's what I dreamed up!
2 pounds white fish fillets
salt and pepper to taste
1 onion, minced
1/4 cup butter
1 tsp fennel seeds
3 tomatoes, coarse diced
1 carrot, grated
1/2 cup coarsely chopped chives
Melt the butter in a skillet, add the onion and fennel seed, and saute a minute or 2. Add the tomato and carrot, and cook 2 to 3 minutes. Add the salt and pepper. At this point, this becomes a flexible recipe: don't you just love flexibility?
Option 1: Add the fish to the skillet, cover, and cook over medium heat until done.
Option 2: Place the fish in a small baking pan, pour the vegetable/seasoning mix over it, and bake at 400F until done.
Option 3: Place portions of the fish on individual 12" squares of foil, pour the vegetable/seasoning mix over the portions, seal tightly, and grill (you know I don't know the procedures for grilling, but I know that you do).
See? Easy peasy. This was really good. There was only rice left for Thor. But that's OK, because Thor likes rice.
So, thank you, Debbie, for the spices. I will be finding other ways to use fennel seed (suggestions are welcome), and I think next week will bring experiments with saffron. We shall see.
Have a great weekend, everyone!