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Broiled White Fish With Lime Pepper And Fennel: Submitted by: Purnima | Date Added: 2 Apr 2016
Listed in: Seafood

1 1/4 pound fresh white fish fillets (Lake Superior, trout, snapper, tilapia etc., on the thinner side)

1 lime, zested

1/2 lime, juiced

1 teaspoon lime pepper seasoning

2 tablespoons Persian lime olive oil

2 cloves garlic, grated on microplane

1 small fennel bulb

Cooking Instructions

Turn oven to broil (525 degrees F) and place rack on top shelf.

Cut off the tops (fronds) of the fennel bulb. With a vegetable peeler, peel the outer layer off. On the slicer side of your box grater, grate the fennel into very thin shavings.

Pour the lime olive oil on to a cookie sheet. Pat fish dry and rub both sides in the oil (even if one side is skin). Place flesh side up and sprinkle on lime zest. Grate one garlic clove over each piece and gently rub in.

Spread juice evenly over fish. Sprinkle the lime pepper seasoning evenly (this contains both the salt and pepper so you do not have to add any). Divide fennel shavings evenly and gently press into fish.

Put on rack in oven and broil for 4 minutes 30 seconds to 6 minutes, depending on the thickness of your fish.

Take out and serve. Garnish with fennel frond.

Recipe Pictures - Hover cursor to scroll if several images:
Broiled White Fish With Lime Pepper And Fennel
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