Wild Blackfish

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If you haven't been able to tell, I am a huge fan of fennel. A common mistake that people make when cooking with fennel is discarding the fennel fronds. Use the fronds! They are spicy, robust, and crisp — perfect for flakey fish! Serves 2.

What You'll Need:

12 oz market fresh wild blackfish

2 cloves garlic, minced

1/4 tsp Himalayan sea salt

1/4 tsp freshly ground black pepper

3 fennel fronds, chopped

1/4 cup vegetable or seafood stock

handful of parsley, chopped

1/2 bunch of market fresh kale

1 bulb fennel, shaved

Preparation: Heat 1 tbsp olive oil in a medium-sized pan. Add the 2 cloves of minced garlic and cook until golden. Add the salt, pepper, fronds and stock. Bring to a light boil, then add the blackfish and cover. Cook 3-4 minutes per side. While the fish is cooking, sauté the remaining two cloves of garlic in 1 tbsp olive oil in a large pan. Add the kale, fennel, and a little salt and cover, tossing every minute until kale is softened, about 5 minutes. Buon appetito! 

Alyssa D'AdamoComment