+
0 (0)

Fish and Shellfish, Healthy Eating, Mains

Yellowtail with fennel sauce

Yellowtail with fennel sauce
Mel Melcon / Los Angeles Times

It's a sweet, languid summer evening on the Amalfi Coast of Italy. A waiter walks onto the veranda carrying a vial of red-amber liquid. At your table, he dips a twig of dried oregano into it and applies a few ... Read more

Total time: About 40 minutes | Serves 4

Fennel sauce

  • 2 cups loosely packed fennel fronds, preferably wild
  • 1/4 teaspoon chopped garlic
  • 1/2 cup olive oil
  • 1/8 teaspoon salt
  • 3/8 teaspoon fresh lemon juice

Step 1Bring water to boil in a medium saucepan. Blanch the fennel greens for about 15 to 20 seconds, then remove and drain.

Step 2Puree the fennel fronds in a blender with the garlic, then drizzle the olive oil into the blender with the salt and add lemon juice to taste.

Poached yellowtail

  • 4 cups white wine
  • 5 black peppercorns
  • 1 bay leaf
  • Grated zest of 1/2 lemon
  • 4 (6-ounce) yellowtail fillets
  • Colatura

Step 1Put 4 cups water, the wine, peppercorns, bay leaf and lemon zest in a large saucepan (big enough to hold the 4 fillets) and bring to a boil. Reduce the heat to medium and simmer for 5 minutes for the flavors to steep.

Step 2Using a spatula, lower the fillets into the hot liquid and poach for several minutes just until stiffened (if there is not quite enough liquid to completely cover the fillets, add equal parts wine and water to cover). Remove the fillets from the liquid, drain and place on warm serving plates.

Step 3Ladle 2 tablespoons fennel sauce on each fillet and sprinkle 2 to 3 drops of colatura on each fillet, or to taste.

Note: This recipe is based on a dish served at Ristorante San Pietro in Cetara, Italy. See Cookstuff (this page) for information about where to buy colatura. Wild fennel is available at some farmers markets. Yellowtail can be purchased at Bristol Farms stores as well as select Japanese markets.

HAVE YOU TRIED


Carolina’s Caesar salad with anchovy croutons
Carolina’s Caesar salad with anchovy croutons

Keeflees
Keeflees

Pan-fried petrale sole
Pan-fried petrale sole

One-pot shrimp steamer
One-pot shrimp steamer

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Sardines on fennel salad with walnut pesto
Linguine with tuna and squash blossoms
Grannan's lobster chowder
Rhode Island red chowder