This is a great salty, sweet recipe that I will be making with fresh Cod on the Cape this week. The fennel adds an unexpected licorice taste that really works with the heat of the salsa. It sounds a little crazy but fresh fennel adds a lot to this dish.
Here’s what you need:
5 teaspoons organic fennel seeds
Dash organic olive oil
1/2 jar GourGanics spicy
2 tablespoons capers
the fresh juice of 1 organic lemon
1/2 cup flour to coat fish
4 Fresh caught cod fillets (hope my hubby brings them home)
salt and fresh pepper to taste
Here’s what to do:
Place the fennel seeds on medium heat and toast, remove from pan. Add a dash of organic olive oil into the pan, add capers and sautee, remove from the heat, place fennel seeds, lemon juice and salsa into a separate bowl and blend together. Coat the raw fish with just a bit of flour and a little salt and pepper.
Put another whirl of olive oil into your pan, add fish when the oil shimmers. Fry the fish over medium heat for around2-3 minutes, till cooked through. Serve the fish topped with the fennel and salsa mixture. Add dirty Mexican rice or another starch and a side salad. Open a nice bottle of wine and enjoy your delicious meal.