Ingredients

How to make it

  • Heat oil in large flat skillet.
  • Quickly saute salt and peppered fish fillets. About 3 minutes per side. Reserve, tent with foil to keep warm.
  • In the pan drippings quickly cook the fennel, onion and garlic with a touch of oil if it seems to dry, until just tender.
  • Add vermouth, orange juice and reduce until there is only a tbsp of so of liquid.
  • Add seasonings, olives, capers and tomatoes, heat thoroughly about five minutes to meld the flavors.
  • Turn off heat, stir in butter to create sauce.
  • Pour hot sauce over fish and serve.
  • A dish of couscous is a delightful side, along with shredded zucchini in sour cream with nutmeg.

People Who Like This Dish 1
Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Recipe Compare-o-Matic!
Choosing between similar recipes? Click the green link below on a few promising recipes and the compare-o-matic will help you choose the right one. It's pretty awesome.
Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes