Comments on: Wild Striped Bass over Tomato-Fennel Broth

By: Red Grouper with Tomato Braised Fennel from Mike's Table

Red Grouper with Tomato Braised Fennel from Mike's Table — Fri, 18 Jul 2008 13:05:58 +0000

[...] This dish was simple and tasty–the kind of thing that is good for a hot summer day when spending a lot of time in a hot kitchen just isn’t a very appealing notion. You have the sweet, subtle flavor of fennel enhanced with the brightness of orange, a combination that seemed to really reinforce each flavor. The tomato provided a backbone, but the fennel/orange stood on top of it and cut through the fish nicely. I was originally inspired by bass served over a tomato fennel broth. [...]

By: Last Night’s Dinner » School of Fish

Last Night’s Dinner » School of Fish — Wed, 31 Oct 2007 15:10:50 +0000

[...] spun out another one of our old standbys last night – crispy fillets of white fleshed fish (this time, black sea bass) over tomato-fennel [...]

By: Jennifer Hess

Jennifer Hess — Mon, 27 Aug 2007 15:57:12 +0000

Thanks, Patricia!

By: Patricia Scarpin

Patricia Scarpin — Fri, 24 Aug 2007 19:48:37 +0000

Jennifer, this dish looks divine!

By: Jennifer Hess

Jennifer Hess — Fri, 24 Aug 2007 15:35:39 +0000

Thanks, Cindy!

By: Cindy

Cindy — Thu, 23 Aug 2007 21:25:36 +0000

ahh it looks so good!

By: Jennifer Hess

Jennifer Hess — Thu, 23 Aug 2007 17:50:23 +0000

I’m a relatively recent convert to the joys of fennel – I never liked licorice or anything anise-y growing up, but now I love it. Putting that light coating of flour on the fish before cooking it really makes a world of difference, too.

By: Hillary

Hillary — Thu, 23 Aug 2007 17:45:30 +0000

You’ve made fish look good to me…that doesn’t usually happen. I’ve been really into fennel lately, it’s so good!